Tofu skin roast duck 1. Wash goose and cut into pieces, slice ginger, cut onion, and dry shred Chili; Wash the tofu skin with warm water, soak it for about 30 minutes, pick it up and cut it into 2 cm long sections. 2. Put a proper amount of water into the pot, put the duck pieces, put a few slices of ginger and wax gourd, then pour a small amount of rice wine, pat (uncovered), blanch until the duck pieces fade, scoop them up with a colander, rinse the blood on the surface with warm water, and control to dry. 3. Put a little oil in the pot, add star anise and cinnamon. Stir-fry the duck until it is oily. 4. Add a teaspoon of rice wine and stir well, then add dried Chili, ginger slices, garlic, galangal, old rock sugar, salt and a teaspoon of soy sauce and stir well until the duck is colored. 5. Pour the raw material hot water soaked in the pot thoroughly, cover the pot, and simmer for about 20min6. Add the soaked bean curd skin, stir well, and cook for about 5 minutes until the sauce is in the pot.

Shacha minced meat eggplant main ingredient long eggplant 1 raw pork appropriate auxiliary material persimmon pepper 1 seasoning edible oil appropriate edible salt appropriate amount soy sauce with a small amount of oil consumption and cassava starch appropriate amount seafood soy sauce 1 spoon garlic 5g onion 5g method 1. Chop raw pork with 30% fat meat and 70% lean meat into powder, add proper amount of salt, oil consumption and cassava starch, and mix and marinate for a while; Dice eggplant and pepper separately and chop garlic. 2. Add some oil to the cold pot, spread the meat foam, stir-fry until the meat foam becomes discolored and oily, and remove it for later use. 3. Add the remaining oil in the pot, add the long eggplant, add the right amount of salt, and stir fry until the long eggplant becomes loose. 4. Add pepper and stir fry for one minute. 5. Add the meat foam that was fried before and stir well. 6. Add a teaspoon of seafood soy sauce and stir well.

The main ingredient of cold-mixed Flammulina velutipes is Flammulina velutipes, the auxiliary material is persimmon pepper, the seasoning is vinegar, onion is small, garlic is small, soy sauce is small, sesame oil is small and sugar is small. 1. After the water is boiled, first put the Flammulina velutipes and shredded green peppers in and scald them for 30 seconds, and then take them out. 2. Soak the 1 material in cold water for 30 seconds; 3. 1.5 spoonful of soy sauce, 1 spoonful of vinegar, a spoonful of sugar and minced garlic are fully stirred into water, and the two materials are picked up, gently squeezed and put into stirring; Just drop two drops of sesame oil on the table.