The method of making meat with green pepper: 1. Cut the pepper in half and remove the seeds in the middle. 2. Stir the raw materials and braised pork evenly in a bowl. You can stir it evenly with a spoon, and it won't melt the vegetable oil in the meat because of the temperature of your hands. 3. Stir well and fill the stirred meat with pepper with a small spoon. 4. Sprinkle wheat flour on the surface. 5, put some salad oil in the wok, add pepper and simmer. 6. Both sides are fried and faded. 7. Turn the pepper back to the front and cover it for 5 minutes. 8, 5 minutes, poke it with chopsticks or bamboo sticks to make sure the middle is cooked. If it's cooked, take off the tray. 9. Then make juice, pour the raw materials of the juice into the wok where the peppers have just been fried, and cook until bubbles appear. 10, and then pour the juice on the pepper! It's very convenient to carry!

Beer roast duck food: 3 grams of domestic duck, beer sprinkling, edible salt, 4 pieces of single crystal rock sugar, soy sauce king 15mL, beer sprinkling 600mL, ginger slices 1, dried Chili, soy sauce, garlic, domestic duck, washed and chopped, ginger all broken. Boil the water in the pot, and cook the duck pieces for about 3 minutes to remove the blood. 2, it is too cold after fishing, and it is controlled for use. 3. Heat the oil in the wok to 70%, stir-fry the duck pieces, and stir-fry the duck pieces continuously in the wok to force out the moisture of the goose. When the duck skin is tight and the duck pieces become smaller, transfer the fried duck pieces to the pressure cooker without washing the pot. 4. Add ginger and dried Chili, pour a whole bottle of beer, then cover the high-pressure pot cover and turn to high heat. 5. Turn the gas to low heat for about 20 minutes, turn off the fire, and of course let the pressure cooker exhaust. 6. Open the high-pressure pot cover, move the cooked duck pieces back to the wok, pour in the old sauce and color, and add the old rock sugar and salt to taste. Open the red lid and collect the juice. 7. There is only a little thick juice left in the end.

Spicy chicken feet and eggs: chicken feet, eggs, wax gourd slices, garlic, ginger slices, rice wine, dried peppers, soy sauce and spiced powder. Practice: 1. Wash the eggs, then put them in water and boil them over medium heat. 2, chicken feet take a knife to remove toenails, and keep small pieces; 3. Fill the pot with water, put the chicken feet cut into small pieces, add a small amount of cooking wine to remove the fishy smell, wash the foam with clear water after boiling, and drain the water for later use; 4. Slice garlic and ginger, and cut Dongru into longer sections; 5. Add a little oil to the pot, add ginger and garlic, stir fry in winter shavings, and stir fry with a small amount of dried peppers; Pour chicken feet and eggs, stir-fry until the chicken feet are light yellow, add a spoonful of rice wine, a teaspoon of soy sauce, a little soy sauce, a little white sugar and a little spiced powder, stir-fry until the color is even, pour in a proper amount of food just swallowed by boiling water, and simmer for 30 minutes after boiling; ; 6, collect juice, add a small amount of Dongru, stir evenly and take out the pot.