Duck with bean sprouts

Ingredients: 300 grams of duck.

100 grams of bean sprouts.

30g Xianghe, 50g green onions, 3g salt, 30g pickled pepper, 10g cooking wine, 3g pepper, 1g MSG, 5g Sichuan peppercorns, 10g glutinous rice wine, 10g sugar color , 20 grams of lard (refined)

Operation: 1. Clean the duck and cut into strips about 8 cm long and 2 cm wide; 2. Cut the bean sprouts into thin pieces; 3. Wash the old ginger. Cut into slices; 4. Wash the green onions, take the white part, and cut into segments; 5. Soak the peppers, remove the stems and seeds, and cut into segments; 6. Put the clean duck strips into clean water, rinse the blood, remove and drain the water. , pour into a basin; 7. Add refined salt, cooking wine, and pepper, mix well, and marinate for 15 minutes; 8. Place the marinated duck strips skin side down and arrange them neatly in the steaming bowl; 9. Add bean sprouts , ginger slices, green onions, Sichuan peppercorns, spicy pickled pepper, refined salt, cooking wine, pepper, MSG, sugar color, fermented glutinous rice juice, and melted lard, mix well and pour into the steaming bowl; 10. Place the steamer on high heat and boil the water until it boils. Steam the duck strips for 40 to 50 minutes, take them out, and place them on a plate. Stir-fried potatoes with bean sprouts Ingredients: potatoes, 300 grams.

Bean sprouts, 150 grams, pork (fat and lean), 100 grams.

Onion, 10g, garlic, 5g, ginger, 5g, salt, 2g, monosodium glutamate, 2g, sesame oil, 5g, salad oil, 50g, appropriate amount of each operation: 1. Peel the potatoes and cut them into small strips; 2. Chop the bean sprouts and pork separately and set aside; 3. Put the wok on the fire, add oil, and when it is 50% hot, fry the potatoes until the skin is tight and remove; 4 . When the oil temperature rises to 70% hot, bring the pot to a boil. When it turns golden brown, remove from the pot; 5. Leave remaining oil in the pot, add bean sprouts, minced meat, ginger, and garlic and stir-fry until fragrant; 6. Add potatoes and stir-fry Stir well, add salt, monosodium glutamate and sesame oil, turn over, sprinkle in chopped green onion, remove from pot and serve. Raw materials for fragrant dried bean sprouts: dried tofu, broken rice, bean sprouts, garlic, ginger, dried chili pepper, Sichuan peppercorns, and sesame seeds.

Operation: 1. Blanch the dried beans in boiling water, soak in cold water, drain, and cut into cubes for later use. 2. Heat oil in a pot, add Sichuan peppercorns, ginger and garlic and sauté until fragrant. Pour in the cut dried tofu and stir-fry over high heat for 2 minutes. Add a little dark soy sauce for color. 3. Pour in the broken rice and sprouts and stir-fry evenly. Finally, you can add appropriate amount of chicken essence or chili sauce according to your personal taste, and sprinkle with sesame seeds. Boiled Pork

Ingredients: half a catty of pork belly, about two taels of bean sprouts (can be replaced with prunes or winter vegetables).

One tablespoon of tempeh, three pickled chili peppers, cut into sections, and half a tablespoon of soy sauce. Operation: 1. Boil pork belly in boiling water until tender, remove and drain. 2. Spread soy sauce on the cooked pork belly. 3. Put a small amount of oil in the pot to wet the pot. When it is slightly hot, sear the meat skin against the bottom of the pot until the skin turns yellow. Take it out and cut it into slightly thick slices. 4. Heat the oil in the pot until it is 60% hot. Add the bean sprouts and black bean sauce and stir-fry for half a minute. Add the soup in which the meat was cooked (the amount should exceed the height of the meat slices by about half a finger), then add the meat slices, soaked chili segments, and three tablespoons of soy sauce. . Bring to a boil over high heat, then reduce to low heat and simmer until the meat is soft and the soup is almost dry. Remove from the pot and serve.