1. When the oil is hot, add minced garlic. Stir-fry the fragrant duck for about 5 minutes.

2. Add dried Chili peppers and fry for a while, filter out the fried duck oil, add a certain proportion of soy sauce, vinegar, sugar and cooking wine, then add warm water to boil, cover the pot, and simmer slowly.

3. After about 15 to 20 minutes, open the lid to collect the soup, add salt and monosodium glutamate, and sprinkle with chopped green onion.

Mini sweet and sour sparerib

1. The spareribs turn white, and after controlling the water, rinse with boiling water;

2. After draining, add salt, cooking wine, soy sauce and onion ginger, mix well and marinate for 5 minutes;

3. Steam the ribs in a pressure cooker and turn off the heat 4 minutes after opening.

4. When the pot is cool enough, remove the ribs;

5. Put sugar, vinegar and ketchup into a hot pot and simmer the oil;

6. When the soup in the oil pan thickens, stir-fry the ribs in the oil pan until the juice is full, then sprinkle with cooked sesame seeds and turn off the fire.

Wormwood decoction

condiments

400g glutinous rice flour, wormwood 125g, fried peanuts, sesame, coconut and sugar.

practice

1. Soak Folium Artemisiae Argyi in salt water, and then rinse repeatedly with clear water. Wash Folium Artemisiae Argyi, add appropriate amount of water, break Folium Artemisiae Argyi juice with a blender, mix with glutinous rice flour, and knead into dough.

2. Knead the dough into a uniform strip and then divide it into two small pieces.

3. Circle the medicine, build a nest with your fingers, then put it in the soup ball, wrap it tightly and circle it again.

4. Boil the water, and then put the soup pill on medium fire until the soup pill floats.

5. Put the cooked jiaozi into the cold water prepared in advance to cross the cold river and make it chewy.

6. Boil the ginger brown sugar water in another pot, and finally put the cooled jiaozi into the boiled ginger brown sugar water.

Braised Sam sun

condiments

1 lettuce, 1 lotus.

1 carrot, 3 cloves of garlic and 2 shallots, 2 tablespoons of coriander and mushroom sauce, 1 tablespoon of salt and 1 tablespoon of soy sauce. Exercise 1. Prepare ingredients. 2. Take appropriate amount of mushroom sauce to see personal taste and materials. I used two tablespoons. 3. Chop coriander and onion for later use. 4. Lotus root. Stir-fry garlic and some onions, and add mushrooms. 7. stir fry until fragrant. 8. Pour in the vegetable pieces. 9. Stir-fry and cover the pot to stew thoroughly. Add sugar and soy sauce before taking out, add salt according to taste, chop parsley and shallots and put them on a plate. It is important to note here that the pots are different, and some pots need to be stewed with water, which should be adjusted according to their own kitchen utensils.