Practice process:
1. Wash and chop three or four pieces of domestic ducks, put a little vegetable oil in the pot, and insert the domestic ducks for frying. Fry the peeled side until golden on both sides, then take it out and put it in a spare stone pot.
2. Reheat the hot oil in the pot, add the onion, ginger slices and garlic cloves and saute until fragrant, then add the goose. Then add sour plum sauce, appropriate old rock sugar, soy sauce, soy sauce, rice wine, rice vinegar and appropriate cold water.
3. Bring it to the boil first, then turn to low heat and cook it slowly. When the goose becomes loose, it will become popular and gradually stir-fry the sugar color. If you want to leave some sauce for bibimbap, you can leave it hanging.
4. The steamed goose is served on the table to cool, cut into pieces and put on a plate, and the juice is poured on the goose.
Sweet and sour pork ribs food: pork ribs, salt, sugar, aged vinegar, soy sauce, soy sauce, rice wine, pepper, galangal and star anise.
The way of doing things
1. Wash the ribs, soak them in clear water, add a proper amount of water, rice wine, pepper and star anise into the pot, put the ribs in the fire and cook for half an hour.
2. Pick up the ribs and put them in the pot. Add 1 tbsp of soy sauce, 1/2 tbsp of soy sauce, 2 tbsp of rice wine and appropriate amount of salt, and marinate for 20 minutes.
3. Add green vegetable oil to the wok and fry the ribs in the oil until both sides are golden.
4. Leave a small amount of oil in the pot, add 3 tablespoons of sugar, a little bone soup and a little salt (salt has been added in the case of pickling, no need to put more), add ribs and cook for 5 minutes on low heat.
Thousand rolls of Flammulina velutipes food: soybean oil skin, Flammulina velutipes, garlic cloves, green onions, soy sauce, vinegar, oil consumption, sugar and cassava starch.
Exercise:
(1) Wash the soybean hull and cut it into strips. Wash Flammulina velutipes and cut off the roots. Cut the onion and garlic cloves and set aside.
(2) Sauce: Pour a proper amount of white sugar, soy sauce, soy sauce, rice vinegar, oil consumption, cassava starch, and a proper amount of cold water into a bowl and mix well to form a sauce.
(3) Scrape off the soybean oil skin, put in a pinch of Flammulina velutipes, fold it up and fix it with a wooden stick for later use.
(4) Heat the oil in the pan, add the processed Flammulina velutipes bean skin, fry on low fire for two sides to fade, and add a small amount of garlic to stir-fry until fragrant.
(5) Add the fried sauce and gently roll the Flammulina velutipes until the sauce is evenly wrapped.
(6) Finally: Cook the sauce until it is thick, turn off the fire, put it on the pot, sprinkle with a little onion and serve. The sauce is rich and refreshing, and it is more delicious than that sold outside. Xian Yi, young and old!