First, authentic Guangxi lemon duck
Ingredients: half duck, onion, ginger, sour pepper, red pepper, lemon, cooking wine.
1. Wash the duck and cut it into small pieces, then heat the pot, directly add the duck meat and stir-fry until the duck meat changes color;
2. Put ginger slices, garlic and cooking wine into the pot and continue to stir fry, then add salt, soy sauce, soy sauce and sugar, and continue to stir fry to make the duck tasty;
3. After stir-frying, add hot water just below the surface of duck meat, then cover and simmer for 20 minutes;
4. When the time is up, open the lid and stir fry for a while, and add sour material, red pepper and oyster sauce to stir fry.
Second, yangshuo beer fish
Ingredients: beer, fish, tomatoes, peppers, ginger, soy sauce, cooking wine, garlic, lobster sauce.
1. Wash and cut the ingredients for later use, and wash the casserole for later use;
2. Put oil in a hot pan, pour garlic, ginger slices and fermented soybean, stir-fry over high fire, then pour tomatoes, add a little sugar, stir-fry peppers for 1 min, then pour into a casserole, add a can of beer, and cook in the casserole;
3. Wash the pan, put oil in the hot pan, pour the fish in and fry it (don't turn it over), and fry it slowly on low heat.
4. After frying, put the fish in a casserole, scoop up the juice below and water the fish, then add soy sauce to color it, and add fresh squeeze when taking out the pot. After the flavor of the beer comes out, cook it on low heat for 10 minutes, and then take it out of the pot.
3. Braised taro
Ingredients: taro, pork belly, oil, soy sauce, white wine, sugar, spiced powder, pepper, ginger, onion, garlic and oil.
1. 1 pork belly, put pork belly in a pot with cold water, add onion and ginger cooking wine, and cook over medium heat until chopsticks can insert pork;
2. Take out the pork belly, and then use a toothpick fork to punch holes in the pork belly, which should be denser and half the depth of a toothpick;
3. Put a layer of salt on the tied meat and dip it in a little white vinegar;
4. Put oil in the cold pot, the oil is less than half that of pork, and put two chopsticks in the pot to prevent the pot from sticking. When the oil is heated to 70% to 80%, put the whole meat skin down into the pot and fry until cooked, and cover the pot (to avoid oil spillage). Fry the skin until golden brown, turn it over, fry the other side until it is slightly yellow, take it out and drain it;
5. Taro should be difficult to handle, and there are no spots on the surface. Peel taro and cut it into coarse pieces for later use;
6. Fry the taro. The surface of taro is a little hard. When it bulges, pull it out and let it cool for later use;
7. After the taro is fried, open the fire and fry the oil skin down until the skin bubbles;
8. Fried meat, put the skin down and soak it in cook the meat's soup. Soak until the epidermis softens and expands, and take it out for later use; (You can take a day off)
9. Get up the next morning and cut the braised pork into pieces;
10. Drain the oil with strong fire, stir-fry shallots, garlic and ginger, then season, add soy sauce, white wine, white vinegar, sugar, oyster sauce, pepper and allspice powder, and pour in clear water to foam the pork;
1 1. Then pour the prepared sauce into the braised pork and marinate for 1 hour. Picking vegetables after pickling, overlapping a piece of meat and a piece of taro, and finally pouring juice;
12. When you plan to eat, take out what you want to eat and steam it.
4. Cenxi white-cut chicken
Ingredients: Sanhuang chicken, ginger, onion, cooking wine, ice water.
1. Boil water in a pot, add chicken, add ginger, onion and cooking wine and cook for about 15 minutes. Don't pour out the soup in the pot, scoop it up with a spoon for later use;
2. Take out the braised chicken and put it into ice water for ice water hydration;
3. Remove the chicken from the ice water and chop it;
4. Heat oil in the pot, add a bowl of chicken soup, ginger, onion, garlic and coriander, cook for 1 min, and serve immediately.
5. Snail duck feet pot
Ingredients: snail, millet spicy, sour bamboo shoots, perilla, cooking wine, star anise, fragrant leaves, ginger, duck feet, pepper, garlic and mint;
1. Snails are bought, perilla and salt are added, sand is vomited for a long time, then the tail is cut, cleaned, dried in a pot and then taken out.
2. After the duck feet are quickly cleaned, drain the water, fry them in the pot until golden brown, and remove the cold water;
3. Put oil in a hot pot, add ginger, garlic and pepper to stir fry, add sour bamboo shoots to stir fry, then add boiling water, then pour star anise, fragrant leaves, pepper, mint and garlic into a casserole and stew for 1 hour, add cooked quail eggs, and add perilla and mint before taking out, and the product can be made.