0 1 tea-oil ducks, mostly frozen fresh ducks, are thawed, and the residual internal organs are cleaned from the chest, washed and drained. Mix the cooked soup with sugar, salt and monosodium glutamate, stir well, then break the onion, ginger and garlic and put them into the soup. Soak the ducks in soup in turn (boiled with more than 20 kinds of Chinese herbal medicines), and then put them in a square bucket (turn the duck's head over until the duck's back and stomach are facing up). After that, pour the soup evenly, marinate it for six hours and rinse it off. Put the pot on the fire, add the oil soup, put the duck in the pot, and fry for 20 minutes when the oil temperature rises (about 150℃). The pot will be golden by then, mainly because of the sugar.

Plate eel is a kind of red bean eel that can't be cut with a knife. It was put into a hot iron pot and let it jump to death. After removing mucus, wash it with clear water, then put sesame oil in the pot and fry it repeatedly with low fire. The way to eat it is to firmly clamp the head of a plate of eel with chopsticks, gently bite off the spine, tear it open with chopsticks and eat it, then bite off the throat and tear off the lower layer to eat it, throw away the head and intestines, and a plate of eel will be "destroyed". The content of vitamin A in eels is surprisingly high. Vitamin A can improve vision and promote the metabolism of skin membrane.

The beef noodle in Xiangyang is different from the beef noodle in Lamian Noodles. Lamian Noodles, the beef in Lanzhou, actually means exquisite workmanship. The noodles are pulled evenly and the beef slices are thin enough. Huang Chengcheng Kerry beef soup with a pinch of coriander, color, fragrance, taste and elegance. It is also different from the local beef noodles in Shanghai. Shanghainese actually don't eat noodles, and noodles are not fragrant enough. The soup is made of noodles and lard, which is rather greasy. It's just that their toppings are renovated from time to time.

Dry cooking can give us appetite and warmth in cold winter. Stir-fry the fresh tea tree with thick pork belly and bright red pepper, and add some Sichuan-style lobster sauce and douban, which will appear spicy and fragrant, crisp with mushrooms and fresh taste. It's cold, and if you are afraid of cold, you can move the fried dishes to a hot casserole or iron plate, giving off an explosive smell, and the dry taste is very attractive. It has the effects of clearing away heat, calming liver, improving eyesight, tonifying kidney, promoting diuresis, eliminating dampness, invigorating spleen and stopping diarrhea. People often use it to treat low back pain, stomach cold, nephritis edema, dizziness, abdominal pain and vomiting. It also has the special functions of lowering blood pressure, resisting aging and resisting cancer.

Baby cabbage is a kind of "super Chinese cabbage", but its potassium content is much higher than Chinese cabbage. According to the determination, there are about 287 mg of potassium in every100g of Chinese cabbage, while the same weight of Chinese cabbage only contains130mg of potassium. Potassium is an important element to maintain neuromuscular stress and normal function. People who often feel tired, eating more baby dishes can play a good regulatory role. The common "baby dish in soup" is a good practice. You can add Flammulina velutipes and make broth with chicken soup, which is also good for improving immunity. Baby dishes also help gastrointestinal peristalsis and promote defecation. Eating more in autumn and winter can relieve dryness and diuresis.