Clean roasted duck 1 and goose with beans, chop them into pieces, and soak them in warm water for 30min. 2. Soak the sour cowpea in small water for a while, cut it into sections, cut the bell pepper into circles, cut the onion into sections, and chop the onion and ginger. 3. Take the water out of the pot, put the cold water into the duck pieces, add 1 spoon of rice wine, blanch it, skim the floating foam after the water is boiled, and then remove it and drain it. 4. Put the oil in the pan. When the temperature is 6 minutes, add the goose. 5. After frying the pan until the goose fades, add Dongru, minced onion and ginger, and pepper rings. 6, stir well, cook rice wine, Pixian bean paste, soy sauce, stir-fry until fragrant. 7. Add a proper amount of cold water, cook until the goose is 7 cooked, and add sour cowpeas. 8, put salt, monosodium glutamate, white sugar, stew until the food is cooked. 7. Add water and starch to thicken the dish, and then serve.

The main raw materials of boiled bullfrog are: 350g of bullfrog, auxiliary materials: oil lettuce 1 50g, condiments: shallots10g, white garlic10g, 5g of ginger, 5g of dried red pepper, 5g of rice wine15g of salt, 4g of salt. The frog is then mixed with spicy powder and marinated for15min; Stir fry the frog in the exothermic oil pan until it is jade white; 2. Add some oil again, then add onion, ginger, garlic, pointed pepper and spicy powder to stir fry; 3. Add a big bowl of water, and then pour in a better frog; Put rice wine, salt, soy sauce, etc. until it is almost ripe; Add lettuce leaves and add a little monosodium glutamate to serve.

Method of roast lamb chop with potato: 1, cut the roast lamb chop into strips, put cold water into the pot, boil and take it out, wash the onion and garlic into strips and slices, take out the spicy skin with boiling water 1min, and wash the green pepper and slice it. 2. Cool the oil in a hot pan, burn 50% white sugar in the oil, stir-fry it slowly into brown foam, add the roast lamb chops and stir-fry them evenly, and stir-fry the lamb chops with slow fire to give off moisture and fragrance (about 3 minutes). 3. Add star anise, prickly ash, Amomum villosum and spicy peel, stir-fry until fragrant, soak the roasted lamb chops in water, bring to a boil, and turn to medium-small fire for 40 minutes. 4. Wash, peel and slice the potatoes, stir-fry them evenly in the pot, stir-fry them evenly with salt, and cook the lamb chops and potatoes in a high barbecue. 5, add onion, garlic, green pepper, chicken essence and stir-fry evenly to get the fragrance.