Half a cauliflower, a little shredded pork, half a spoonful of soy sauce, a little salt, a little onion and 4 peppers.

working methods

1. Break cauliflower into small pieces, then clean it and shred the meat.

2. Blanch the cauliflower with boiling water, so that it will be easier to cook when frying, and it will not burn the pot.

3. Heat the oil in the pan, add shredded pork, onion and pepper and stir-fry. After the shredded pork becomes discolored, add cauliflower and stir-fry.

4. Add a little salt and soy sauce and continue to stir fry until the water is dry.

Guangdong roast duck

Roast duck stuffing formula:

10 Jin of sugar, 20 Jin of salt, 750g of galangal powder, 500g of pepper, 500g of seasoning powder, 500g of chicken powder, 250g of mushroom sauce, 250g of sesame sauce, 250g of peanut butter,150g of South milk, 250g of fermented bean curd and 300-500g of sesame oil.

2. Stir-fry 500 grams of minced garlic with oil, pour the oil and minced garlic into the ingredients and stir well. Stir-fry ginger, chopped green onion and coriander together, and try adding some rapeseed powder. Add 50-100g star anise powder and 200-300g spiced powder. Sauces can try seafood sauce, satay sauce and fragrant meat sauce, and you can make your own taste with your own understanding and feelings about sauces.

working methods

1. Material selection: white duck, meat duck, Beijing stuffed duck (growth period 40 days) Goose: meat goose, growth period 90- 100 days. The black brown goose in Qingyuan, Guangdong is the best. ? 2. Inflating: use the air pump hose to extend from the neck of the duck or goose to inflate, so that the skin of the duck or goose is fully separated from the meat. ? Third, laparotomy cleaning: the position of laparotomy is best in the vertical line, and the opening is not too big. Clean up the internal organs, don't take out the lungs, just loosen the buttons. Remove the claws and clean up the internal organs. ? 4. Filler: Put about 50 grams of roasted goose material on it, hold it in your right hand, lay the belly of the duck or goose flat upward, and put the material in your hand into its incision and rub it back and forth until it melts. ? 5. Sewing needle: Sew the opening with a special roast goose steel needle, no matter how it is sewn, as long as it does not leak air or water. ? 6. Scalding: Scalding the stitched duck or goose in boiling water for no more than 6 seconds. ? Seven, epithelium: also known as sugar water. Sugar water formula wheat sugar: water? 1: 9 Dip the whole body of a duck or goose in sugar water and hook it directly? Eight, inflation: use an air pump to inflate the duck or goose again to make it strong. ? 9. Air-drying or air-drying: Put the duck or goose in the air for 5 hours or 2 hours. ? Ten, burning: 30-50 minutes in the fire, charcoal burning through, control the heat.