Spicy duck food: beer sprinkling, domestic duck; Pixian bean paste, garlic, ginger slices, dried peppers, Amomum villosum, star anise, cinnamon, pepper, dried hawthorn and old rock sugar; Soy sauce, soy sauce; Practice: 1, the freshly slaughtered ducks are washed and cut into pieces, and the blood is removed for later use. 2. Prepare seasoning. Choose pepper and hawthorn fruit for later use. 3. Add an appropriate amount of oil to the pot, simmer, add a spoonful of chopped Pixian bean paste, cook and melt, and stir fry until Chili oil is produced. 4. Add old rock sugar, ginger slices, garlic, dried peppers, Amomum villosum, cinnamon and star anise, and boil the old rock sugar to melt. 5. After the duck turns red, put it in excess water and stir-fry until the duck is dry. 6. Stir-fry until the duck is oily again.

Youmaicai: Youmaicai, salt, soy sauce, vinegar, starch, ginger, onion and pepper oil. Practice: 1. Clean the lettuce, cut it into strips, put it on a plate for later use, add some oil to the cold pot, and fry Jiang Mo. 2. Pour into the oil-wheat vegetable wok and add salt, vinegar and soy sauce. Sausage bacon fried cauliflower food: sausage bacon, cauliflower, white pepper, garlic, red pepper, garlic seedlings. Practice: 1. Wash the cauliflower and cut it into pieces for later use. 2. Chop the garlic, obliquely cut the garlic into yellow, obliquely cut the green pepper, and cut the sausage and bacon into small pieces of water. Cook it in cold water and blanch it in it.

Stir-fried clams: clams, dried peppers, onions, ginger, garlic, rice wine, soy sauce, oil consumption and beer. Practice: 1. First, put the Meretrix meretrix into warm water, add proper amount of edible salt and sesame oil, and let it stand for 2 hours after fully stirring. This will make the clams spit out the fine sand below in a short time. 2. Slice the onion, cut the ginger, chop the garlic, and cut the dried pepper into small pieces for later use. Soak the soaked clams in cold water for several times, and then drain them for later use. 3. Add oil to the pot. When the oil temperature is 60% hot, add chopped green onion and garlic, and add dried Chili to stir fry. Pour the clams into the pot, stir-fry until the clams open, add a spoonful of rice wine and a little soy sauce, and stir-fry until popular.