The method of cooking muscovy duck in stone pot is 1. Wash muscovy ducks and drain. 2.cut it into small pieces. 3. Because the muscovy duck plants raised at home are heavy in oil, only a small amount of vegetable oil needs to be put in the pot, and the muscovy duck pieces need to be boiled and fried. 4. Stir-fry until the vegetable oil overflows, uncover the muscovy duck slices, and add the ginger slices to make them fragrant. At this time, the most important condiment appeared, that is. Pour in a spoonful of pure grain wine and stir fry again. 6. Pour in Pixian bean paste and stir fry again. 7. If you like something darker, pour in a little soy sauce and stir-fry for coloring. 8. After all the water is cooked, pour in the unmasked muscovy duck and bring to a boil. 9. After boiling, simmer over low heat, cover, add garlic cloves and salt when half cooked, and stir fry with a frying spoon.

The practice of tinfoil beef: cut the beef into strips, and change the hot pot side dish into knife-cut salted beef: 2 tablespoons of soy sauce, 1 tablespoon of oil, rice wine 1 tablespoon, a small amount of sugar, a small amount of edible salt, vegetable oil 1 tablespoon, corn flour 1 tablespoon, and cold water 3,4.

Stewed chicken wings with sauerkraut and lotus root raw materials: pickled lotus root 100g, 6 chicken legs, yellow wine 1 spoon, yellow light Chili sauce 1 spoon, 5 cloves of garlic paste, 2 millet peppers, shallots 1 spoon, white pepper 1 spoon, and sugar. Divide it in half. 2. Add 1 spoonful of rice wine and appropriate amount of cold water, blanch the chicken wings, remove and drain. 3. Prepare lotus root, chop garlic and prepare yellow light Chili sauce. 4. Boil the oil, add garlic paste and yellow lantern Chili sauce and stir fry for a while. 5.