Step 1: Soak soybeans in warm water for 1-2 hours, and wash them for later use.
Step 2: soak the cured duck in warm water for a while (wash away unnecessary salt) and slice the soybean oil skin for later use.
Step 3: Cool the oil in a hot pan, pour the duck pieces into a wok, stir-fry into vegetable oil, add cooking wine, ginger and garlic, stir-fry and stew for a while.
Step 4: Pour in the soybeans, stir well, and then add 1 bowl of boiling water for stewing.
Step 5: When the water in the pot is half boiled, add soybean oil skin and stew again.
Step 6: After the soybeans are ripe, add the onion segments (salt can be added when they are light) and serve them out.
Prepare food for the fat beef in sour soup in advance: fat beef rolls and golden mushroom, and auxiliary materials: garlic, ginger slices, green peppers, sharp peppers, sesame peppers, pickled pepper sauce, white rice vinegar, salt, monosodium glutamate, cooking wine and white sugar.
Production process:
1, boil water in a pot, then add a few slices of ginger, 2 tablespoons of soy sauce, 1 tablespoon of cooking wine, boil the fat beef roll with boiling water to 8, fish it out, rinse it with boiling water several times, and remove the blood for later use. Then boil the water in the pot, blanch the tap water of Flammulina velutipes, put some salt and a little oil in the water supply and drainage when it is scalded, steam it, drain it, and put it in a porcelain bowl for later use.
2. Cool the oil in a hot pan, then add garlic paste, ginger slices, green peppers, red pepper rings (a small amount is not necessary) and pepper, add 3 tablespoons of Chili sauce and stir-fry until fragrant, then pour boiling water, and then add 3 tablespoons of white rice vinegar, 1 tablespoon of white sugar, proper monosodium glutamate and salt seasoning to taste, which one is insufficient.
3. Pour the freshly steamed fat beef roll into the pot, mix well with the sauce, and cook until the soup boils away 1 minute. Sprinkle the soup with the fat beef roll on the plate, pour it on the cooked Flammulina velutipes, and finally sprinkle a small amount of pepper rings to decorate it.
Spicy lemon shrimp food: fresh shrimp, cucumber, yellow lemon, fragrant lai, onion, onion segment, ginger slice, garlic paste, green pepper, millet spicy, white sesame, oil consumption, soy sauce, aged vinegar, white sugar and edible salt.
Practice:
(1) Fresh shrimps are washed with shrimp brain and shrimp line, cucumber is washed and sliced, yellow lemon is washed and sliced, onion is washed with hob, green pepper and ginger are sliced, garlic and onion are washed and chopped, and millet is spicy and sliced for later use.
(2) Prepare the juice in advance: put the cucumber, green pepper, garlic paste, onion, onion segments, fragrant lai, soy sauce, oil consumption, aged vinegar, white sesame, white sugar, edible salt and drinking water into the bowl and mix well for later use.
(3) Add cooking wine and treated shrimp to boiling water, cook for 15 minutes, scoop it up, and soak it in the juice for1h..