The method of duck feet in oyster sauce introduces the cuisine and its function in detail: private cuisine, pickles, beauty recipes, diet recipes and tastes: spiced technology: cooked duck feet in oyster sauce. Materials: main ingredients: duck feet1000g seasoning: 5g monosodium glutamate, 3g star anise, 3g dried tangerine peel, 3g oyster sauce10g, and starch (peas)/0g. 2. Cut the dried tangerine peel into small pieces, cut the star anise into small pieces, put it into the pot together with the duck feet in oyster sauce, pour a proper amount of chicken soup, simmer for about half an hour, then add monosodium glutamate, and pick off the star anise and dried tangerine peel before cooking. 3. Take the duck's paw out, put it on a plate, thicken it with corn flour (starch) thicker than the original marinade in the pot, pour it on the duck's paw, and then pour a little cooked vegetable oil. The practice of binding feet with brine introduces the cuisine and its effect in detail: the beauty formula of Cantonese kimchi supplements deficiency and nourishes body and nourishes yin. Taste: spiced process: bittern binding feet. Material: main ingredients: 750g of bittern trotters, 400g of pork (lean meat), and 200g of pork (fat meat) as auxiliary materials. Seasoning: 25g liquor, soy sauce 15g and marinade 15g. Teach you to prick your feet with brine, no matter how you cook it, it is delicious. 1. Wash the pig's feet, remove the toenails, make a straight cut on the heel skin behind the knee, and then make a horizontal cut on the upper knee to slowly shovel out the flesh and blood to ensure that the skin plastic surgery is not damaged. 2. Cut the lean pork into strips with a length of 12cm, a width of 3.5cm and a thickness of 0.5cm, and marinate with the above seasoning; The fat meat is cut into the same strips as the lean meat and pickled with white sugar. If possible, you can also bake the pickled lean meat in the oven until it is mature and take it out. 3. Spread pigskin, spread lean meat and fat meat in pigskin one by one, fold pigskin inward at both ends, clamp both sides with two small bamboo boards, and tie them tightly with small hemp rope. 4. Put salt water, 1 1,000 g water into the pot, boil it over medium fire, put in hooves, soak it in low fire for about 30 minutes until it is 80% ripe, and take it out; Punch a hole in the skin with an iron needle, put it in a salt water pot, soak it in a small fire, pick it up, put it in a refrigerator and freeze it before you can untie the hemp rope, take off the bamboo board, slice it and put it in a plate, and add sesame oil to the original salt water. Tips for making trotters with brine: 1. Don't break the skin when lifting the pig's foot bone to ensure the integrity of the cortex. 2. After the pig's foot bag is wrapped, it should be tied carefully and try to keep the hoof intact. 3. When marinating, slow fire must be used, and several small holes should be pierced in the cortex, otherwise the cortex will burst when heated. 4. Pickled hooves must be cooled in the refrigerator before the rope and splint can be removed to prevent the hooves from loosening. The practice of sauce-flavored ear roll introduces the cuisine and its efficacy in detail: Sichuan pickles nourishing yin formula arteriosclerosis formula taste: salty technology: sauce-flavored ear roll making materials: main ingredients: pig ears 300g, pig tongue 280g seasoning: sweet noodle sauce 30g, salt 8g, monosodium glutamate 2g, sugar 3g, ginger 10g, garlic 25g (white skin) to teach you sauce. 2. Wrap the pig's tongue with pig's ear and tie it tightly with hemp rope; 3. Stir-fry the sauce in the pot and add fresh soup to taste; 4. Add pig tongue and ear roll, and when the brine is soft and tasty, pick it up and let it cool; 5. Cut the pig's tongue and curly ears in half, slice them, put them on a plate and pour the sauce on them. Tips for making sauce-flavored ear rolls: the pig's ears and tongue must be wrapped tightly, otherwise it will spread out and affect the cooking effect. Tips-Health Tips: This dish is rich in protein, fat and collagen, which can soften blood vessels. The practice of delicious and bad-flavored duck introduces the cuisine and its effects in detail: private cuisine, pickles, constipation recipes, spleen-strengthening and appetizing recipes, malnutrition recipes, tastes, bad-flavored techniques and other delicious and bad-flavored ducks. Ingredients: duck 1500g, seasoning: fragrant bad flavor 150g, onion 20g, salt 20g, yellow wine 100g, ginger 20g. Teach you how to make a delicious bad-tasting duck, and how to make a delicious bad-tasting duck is delicious. 1. Cut off the head, claws and wing tips of the fat and tender duck, wash them, blanch them in a boiling water pot and take them out. Wash the blood foam impurities with clear water, cook them in a soup pot until they are 80% mature, naturally cool them, take them out and cut them into four pieces (two on the front chest and abdomen and two on the rear legs), and use essence on both sides. 2. Put 500 grams of duck soup into the pot, add refined salt, Shaoxing wine, cinnamon, star anise, pepper, onion, ginger slices, sugar, monosodium glutamate and other ingredients, adjust the taste, and then filter the impurities in the soup to make it a mellow wine juice. 3. Put the salted duck into the soup cup, pour in the cooled marinade, add it, soak it in the refrigerator at 0 degree for three or four hours, and take it out for eating. Tips for making delicious stale duck: 1. It is appropriate to choose a rooster about one year old. 2. Soak the cooked duck pieces in rotten juice and season at 0-2 degrees. Roasted goose ribs with red sauce and its function are introduced in detail: pickled vegetables in private cuisine taste: five flavors technology: roasted goose ribs with red sauce are made of materials: main ingredients: goose web 750g, seasoning: clove 5g, onion 15g, ginger 15g, soy sauce 20g, salt 5g, vegetable oil 75g and sugar 15. Gravy1000g teaches you how to cook red roast goose breast, and how to cook red roast goose breast is delicious. 1. The goose wings are pickled with salt, yellow wine, pepper and clove for a period of time. 2. After pickling, put it in a boiling pot, take it out and put it in a clear water basin, pull off the residual hair and wash it. 3. Put the oil in the wok, heat it to 60%, fry the geese one by one, and drain the nearest oil when the surface shrinks and turns golden yellow. 4. Leave the remaining oil in the pot, stir-fry the onion and ginger slices, add soy sauce, sugar, appropriate amount of water, old halogen and clove, and continue to cook on low heat. When the goose breast is fully colored and savory, it is thick, drenched with sesame oil and allowed to cool. When eating, change the goose breast into a knife and put it on the plate as it is, which is also a whole plate. The practice of braised duck in Singapore introduces the cuisine and its function in detail: other countries' private cuisine, pickles, spleen-invigorating and appetizing recipes, malnutrition recipes, and tastes: five-flavor technology: making materials of braised duck in Singapore: main ingredients: duck 1500g seasoning: soy sauce 200g, rice wine 200g, sugar 30g, spiced powder 5g, pepper 3g, onion 4g, ginger 20g, star anise. 10g rock sugar and 10g sesame oil teach you how to cook stewed duck in Singapore, which is delicious. After the duck is slaughtered, it is washed with marinade (soy sauce10g, rice wine10g, sugar 30g, spiced powder 5g and pepper 3g) for 4-5h. 2. Preheat the pan, stir-fry the crystal sugar with sesame oil, add other seasonings (onion, ginger, star anise, thick cinnamon and sesame oil) and stir-fry, then add the salted duck to stir-fry. 3. Pour all marinades (rice wine 100g, soy sauce 100g, water 400g) and marinate for 45-50 minutes.