Ingredients: 2 duck heads, 6 duck necks, 3 grams of salt, 8 grams of rock sugar, 5 grams of ginger, 2 pieces of star anise, 5 grams of cinnamon 1 piece, cooking wine, 8 grams of soy sauce, 5 grams of Chili sauce 15, 30 grams of fermented milk.

1 Wash the duck neck and duck head, add a little cooking wine to the "warm" water pot to remove the blood, remove it and rinse it with "cold" water and drain it.

2, duck neck, duck head into the stew pot, add Chili sauce, Chili sauce and south milk.

3. Add rock sugar, salt, soy sauce, ginger, star anise and cinnamon, and add some water. After the fire boils, turn to low heat and cover it for 30 minutes.

4. After simmering thoroughly, open the lid and turn to high fire to thicken the sauce. You can eat it (or you can turn off the fire and soak it for four hours before thickening the sauce, which tastes better).

Second, the fragrant Venice knot

Ingredients: 2 pieces of bean curd skin, 2 teaspoons of salt 1/,rock sugar 1 chunk, onion 1 segment, 2 pieces of ginger, 3 cloves of garlic, 2 pieces of star anise, more than a dozen pieces of pepper, cinnamon 1 chunk, 3 dried peppers, and cooking wine/kloc-.

1. Wash bean curd skin, cut into wide strips and tie knots.

2. All the perforated venetian blinds are fried in the pan until golden brown.

3. Prepare all ingredients, among which spices are best packed in seasoning boxes.

4. Put the seasoning box, dried peppers and ginger into the casserole, add appropriate amount of water, and turn to low heat for about 5 minutes after the fire is boiled. When the flavor is strong, add louver, onion and garlic, and add salt and rock sugar.

5, add a little cooking wine, soy sauce, soy sauce, adjust to your favorite color and salinity, cover and simmer for about 20 minutes, then turn off the fire.

Third, braised pig's trotters in sauce

Ingredients: 800g trotters, star anise 1, cinnamon 1, 2 fragrant leaves, tsaoko 1, 3 dried peppers, 1 pinch of pepper 1, 3 slices of ginger, 2 tablespoons of fish sauce/soy sauce.

1. Preparation materials: spices and seasonings such as trotters.

2. All accessories except rock sugar are wrapped in gauze.

3. Wash pig's trotters and put them in a cold water pot, add some pepper and cook together. After boiling, cook for a while to drain the blood (Chili can remove the fishy smell very well, and don't cover it when cooking, so that the fishy smell will be dispersed).

4. Wash the trotters with running water and put them into the pot again. Add water to boil.

5. Add the wrapped bag and all seasonings, boil and simmer for about 1 hour until the trotters are soft and rotten (salt can be added later, and then salt can be added after the trotters are soft and rotten).

6. Take out the pig's trotters and drain the soup (don't take it out of the pot immediately after cooking, you can cover it for a while to make the pig's trotters more tasty, and after the soup is cold, you can put it in the refrigerator as an old brine).

Four, halogen chicken feet

Ingredients: chicken feet 300g, onion 5g, ginger 5g, cooking wine 1 tablespoon, half a bowl of brine, and proper amount of water.

1. Clean chicken feet and cut off nails.

2. Put the chicken feet into the pot, add water, ginger, onion and cooking wine, and boil for 5 minutes.

3. Take the chicken feet out of the pot and rinse them with clear water.

4. Pour half a bowl of marinade into the pot, a bowl of water, chicken feet and stew for 15 minutes.

5. Take it out and eat it.

5. Stewed walnuts with tea flavor

Ingredients: 9 walnuts, salt 1 teaspoon, soy sauce 1 teaspoon, 2 star anise, pepper 10, cinnamon 1, 3 dried peppers, tea 1 teaspoon and 2 fragrant leaves.

1. Walnuts are crushed once with walnuts, which causes cracks on the surface and is convenient for eating.

2. Put all the spices in the pot.

3. Add the right amount of salt according to personal taste.

4. Add 1 tbsp soy sauce and boil the marinade.

5. Add walnuts for curing 15 minutes (the marinade can be reused, such as marinated eggs, marinated edamame, marinated peanuts, etc. ).

6. After turning off the fire, soak the walnuts in the marinade for a while, which will be more delicious. When the soup is cold, you can take it away.

Six, braised beef tendon

Ingredients: beef tendon 600g, medlar 1 tablespoon, salt 1 tablespoon, soy sauce 3 tablespoons, crystal sugar 1 bar, ginger 8 slices, dried pepper 1 bar, cooking wine 1 tablespoon, and marinade/kloc-0.

1, deboned blood in boiling water.

2. Prepare the material package, then add water to the pot, and don't cut the beef tendon.

3. Season with wine, soy sauce and salt.

4. After boiling, simmer for 1.5 hours, then turn off the fire and leave it overnight. Slice the next day and decorate with a little medlar.

X. fragrant soybeans

Ingredients: soybean 1 bowl, salt 1/2 teaspoons, star anise 1/2 teaspoons, pepper 1 segment, cinnamon 1/2 tablespoons, soy sauce 1/2 tablespoons, and sugar 65438.

1, soybeans are soaked in water in advance. I made it the night before yesterday and used it the next day.

2, add a little base oil to the pot, add pepper, star anise, cinnamon, salt, soy sauce, soy sauce, sugar, fragrant leaves and stir-fry until fragrant, then add water and cook over high fire until fragrant.

3. Add soybeans and simmer on low heat to your liking. After about 30 minutes, take out the soybeans and remove the seasoning.

4. Wash and chop coriander and millet pepper and sprinkle them on soybeans.

5. Add a little salt and mix well with sesame oil.

Source: Food Street

Seven, secret braised duck tongue

Ingredients: duck tongue 400g, quail eggs 10, ginger 5g, dried chili 5, soy sauce 3 tbsp, 1 tbsp, old rock sugar 5g, marinade 1, broth 800ml, yellow rice wine 1 cup.

1, add water, ginger slices and yellow wine to the pot, bring to a boil, put duck tongue in it for 30 seconds, and take it out immediately.

2. Cut off the cartilage behind the duck tongue.

3. Put the ingredients in the marinade bag into the gauze bag together with rock sugar and dried pepper.

4. Put a proper amount of water, ginger slices and stock in the pot, then put the seasoning bag in the pot and cook for 20 minutes until the color of the water becomes darker. At this point, the flavors of various spices have been completely integrated into the marinade.

5. Add duck tongue, add yellow wine, soy sauce and soy sauce, boil the water and simmer for 30 minutes.

6. After the duck tongue is served, the remaining marinade can still marinate quail eggs, so don't waste it.

Eight, hemp seed halogen mushrooms

Ingredients: Lentinus edodes 10, white sesame 1 teaspoon, salt 1 teaspoon, chicken essence 1 2 teaspoons, sweet noodle sauce 1 tablespoon, vegetable oil1tablespoon, and appropriate amount of broth.

1, pedicled mushrooms, washed and juiced.

2, put a little oil in the pot, add mushrooms and stir fry.

3. Put oil in the pan and stir-fry the sweet noodle sauce.

Step 4 add mushrooms and stir fry

5, add the right amount of water, a little broth essence to boil.

6. Sprinkle white sesame seeds when collecting soup, and turn it evenly out of the pot.

Nine, marinated tofu

Ingredients: Beidoufu 200g, vegetable oil 1 spoon, water 200g, Lee Kum Kee brine juice100g.

1. Cut tofu into pieces and fry in vegetable oil until golden on both sides.

2. Take it out for later use and pour the water into the pot.

3. After pouring the brine juice, add the tofu and cook for one minute, then soak for a few minutes.