Spicy crispy pigskin raw materials: fried pigskin, onion, pepper, cooking oil, salt, aged vinegar, bean paste and ginger slices. Practice: 1. Blanch the fried pigskin with boiling water and soak it in warm water for several hours until the pigskin is swollen and elastic. 2, onion peeled and cut into strips, pepper washed and seeded and cut into sections. 3. Cut the cooked pigskin into thin strips. 4, from the oil pan, add ginger slices and stir fry. 5. Add a tablespoon of red bean paste and fry it into Chili oil. 6. Pour in the fried pigskin cut into small pieces and stir well. 7. Pour the pepper segments cut into small pieces into the pot and stir well. 8. Add the onion and stir fry quickly. 9. Add a proper amount of salt and cook two spoonfuls of vinegar along the edge of the pot. Too much, stir well and serve.
Ginger duck raw materials: a whole duck, ginger 1, sesame oil 1 stir-fry spoon, Guangdong distiller's grains 1/3 bottles, soy sauce 1 stir-fry spoon, sugar 1 spoon, a small amount of Lycium barbarum, and a proper amount of salt; Exercise 1. Wash goose and slice it, slice it with ginger; Put sesame oil in the pot, bake over medium heat until 6 minutes cooked, add ginger slices and gradually burst open; 2. When the ginger slices are fried to a slight change, Huang will pour the goose; Stir-fry until the goose fades, and pour in proper amount of soy sauce to stir-fry until it discolors; 3. Stir well and pour in Cantonese wine; Stir-fry again with low fire for about15min; 4. Stir-fry the goose until the water is dry and the color is dark, add sugar, star anise, cinnamon and galangal, and add appropriate amount of salt to taste; Add boiled water without goose meat; 5. Bring the fire to a boil, and simmer slowly for 1.5 hours; Put the cleaned Lycium barbarum 10 minutes or more, and then take it out of the pot; 6. Turn red, stir and cook the juice until it is mellow.