Material: 1 water duck; 0.5 kg of ribs; Wax gourd; Ginger; Jujube with stones; Adenophora adenophora; Dangshen; Beiqi; Lotus seeds; Coix seed; Polygonatum odoratum; Lycium barbarum; Appropriate amount of longan meat;

working methods

1. Water ducks are washed and chopped, and fly with tendons; At the same time, boil a pot of water in the soup pot, add ducks and ribs flying on the water; Adding materials other than wax gourd and medlar, boiling with high fire, and turning to low heat 1.5 hours;

2. Add wax gourd and cook for 1.5 hours; Sprinkle with washed Lycium barbarum, turn off the fire and add salt.

Beef Seasoned with Soy Sauce

Ingredients: beef 500g onion 10g ginger 2g garlic 3g soy sauce 1 tablespoon sugar 1 tablespoon salt, proper amount of star anise 1 dried Chili 4 cinnamon 1 segment soy sauce, 2 tablespoons cooking wine;

working methods

1. Prepare the beef to thaw, change the water several times in the middle, and remove the blood. Put the beef in a pot with cold water, and boil it in the pot to remove floating foam 1 min.

2. Take out the beef and dry it, and prepare other auxiliary materials; Add 2 tbsp oil to the pan, heat it, and saute shallots, ginger, garlic and pepper, cinnamon and star anise;

3. Add beef and stir fry; Add soy sauce and stir fry; Add wine and soy sauce; Add appropriate amount of boiling water, and the water should exceed beef; Bring the fire to a boil and simmer for about 90 minutes. Finally, add the right amount of sugar and salt, and collect the juice over high fire.

Fried chicken gizzards with sour bamboo shoots

Material: Liuzhou sour bamboo shoots100g; ; Chicken gizzard150g; ; 2 peppers; 2 cloves of garlic; 2 slices of ginger; 5 ml soy sauce; White sugar 5g; Oil15ml; ; Rice wine15ml; ; Oyster oil10ml; ;

working methods

1. Wash the chicken gizzards, cut a knife on them every 0.5cm, go deep but don't cut them off, then cut them into pieces perpendicular to the cutting marks, chop them into peppers and slice garlic for later use; Soak sour bamboo shoots in clear water first, cut into pieces, then soak them in clear water, wring them out repeatedly, rinse them off, and wring them out again to reduce the sour taste;

2. There is no need to put oil in the wok, put the wrung sour bamboo shoots in, stir-fry with low fire, gradually evaporate the rancid smell of the original juice in the sour bamboo shoots, and take out the sun-dried sour bamboo shoots; Pour oil into a wok, heat it on a high fire, add ginger slices, garlic slices and stir-fried bell peppers until fragrant, then add chicken gizzards and stir-fry until discolored, add sour bamboo shoots, yellow wine, soy sauce, oyster sauce and white sugar and stir-fry for 3 minutes until cooked.

Tips: 1. When you start frying sour bamboo shoots, you must use a small torch to gradually evaporate the stale smell of the original juice in the sour bamboo shoots. If you use strong fire, the sour bamboo shoots will dry outside and not inside, which will affect the taste. 2. Soak sour bamboo shoots in clear water for half an hour, then cut into pieces, soak them in clear water, wring them out repeatedly, rinse them off and wring them out again, which can reduce the sour taste. 3. Chicken gizzards are the stomach of chickens. Be sure to tear off the yellow fascia on the inner layer and wash it carefully.

Huiguo crucian carp

Material: 1 fresh crucian carp (about 500g); Ginger; Garlic; Bright red pepper; Onions; Perilla frutescens; Oil; Salt; Original pumping; Laodopted mother is a bit;

working methods

1. After the crucian carp is washed, cut several knives on both sides of the fish with a knife and marinate it with scallion, Jiang Mo and cooking wine for a quarter of an hour; Chop red pepper, garlic, ginger, perilla and onion in the gap between pickled fish;

2. Use kitchen paper to soak the water on both sides of the pickled crucian carp, and then pat a thin layer of starch; Heat the oil in the pot to 60% heat, fry both sides of crucian carp, and take it out for later use;

3. Wash the pan, reheat the hot oil, add Jiang Mo, minced garlic and minced red pepper to saute, add salt, soy sauce and laoganma to taste;

4. Return the fried crucian carp to the pot and simmer for about 5 minutes on low heat to fully blend the taste into the fish; Add the minced perilla and chopped green onion before taking out the pan, and take out the pan for a while.