Ingredients: 1 local goose (net weight 1500g) and 15g fresh orange peel. Marinade 1kg, dried red pepper 25 g, white sesame seeds, shallots, garlic slices and spicy fresh dew 5 g each, orange sesame oil 15 g, edible oil 2kg (about 50 g), and curing materials (Dongru, ginger slices and rice wine 20 g each, salt 8 g). Practice: 1. Slaughter the goose, cut it into blocks weighing 25-30g, rinse it with water for 30min, add the curing agent for 30min, and soak it in clear water. 2. Put the duck pieces in the marinade, boil, marinate with slow fire 10min, soak in xuanhuo for 5min, and take out the soup. 3. Pour the cooking oil into the pot. When boiling to 60% heat, add duck pieces, soak them, fry them with slow fire until the color is attractive, take out oil control and replenish water. 4. Put orange sesame oil into the pot, and when it is heated to 50%, add shallots, garlic slices, fresh orange peel and dried red pepper to stir-fry, add duck pieces, spicy fresh dew and white sesame seeds, stir well, and put them on a plate to decorate the pot.

Spicy shrimp 1 jin, 4 strips of millet pepper, dried pepper 1 handful, ginger slices 15g, garlic 10g, proper amount of vegetable oil, soy sauce 15g, oil 15g and rice wine/kloc. 2. Cut off the shrimp feet, shrimp whiskers and shrimp guns, and take out the shrimp intestines for later use. 3. Let the pan cool, pour in the right amount of oil, saute garlic slices and ginger slices, then add millet pepper and dried pepper and saute. 4. Pour the fresh shrimp into the pot and stir fry quickly. Add rice wine and stir-fry to remove the fishy smell. 5. After the shrimp fades slightly, pour in white pepper and stir well. Finally, add soy sauce and oil, stir evenly and color.

Stir-fried pork with sour beans: 250g sour cowpea, minced meat 100g, rice wine 1 tablespoon, 2 tablespoons light soy sauce, a little soy sauce, a little white pepper, dried pepper 10, small sugar spoon, ginger 1 slice, and appropriate amount of vegetable oil. Method: Chop ginger and cut dried Chili into sections. 2. Pour the oil into the pot. When the oil is cooked to 7 minutes, add the dumpling stuffing, stir fry quickly until the meat fades, and pick it up for use; 3. Put some oil in the pot. After the oil is boiled, add ginger foam and pepper segments, stir-fry until fragrant, then add sour cowpeas, turn the fire to medium heat, then stir-fry for at least 3 minutes, then add the fried minced meat, then pour in soy sauce and sugar, stir-fry for about 2 minutes, and pour in sesame oil.