1. Wash the duck legs, remove the hair, and use kitchen paper to absorb the water. Prepare thirteen spices, soy sauce, oyster sauce, Jiang Mo, minced garlic and honey, stir well, and smear them on duck legs. Cover with plastic wrap! Marinate for 2 hours!

2. Take the salted duck leg out and air dry the skin moisture naturally. No Jiang Mo and minced garlic.

3. preheat the oven at 2 for 5 minutes, put it in the oven for the first time for 2 minutes, then take it out and brush it with honey water again, and then put it in the oven for the second time for 15 minutes. Then brush honey water again and bake for 1 minutes for the third time.

2. Stewed water duck with perilla

1. Stewed water duck with perilla, which is very fragrant and delicious.

2. First, prepare half a fragrant duck, add salt, light soy sauce and cornmeal and stir well

3. Fry both sides of the duck until golden.

4. Stir-fry ginger, onion and garlic into the fried duck.

5. Season with light soy sauce and white sugar, add appropriate amount of water, simmer for 3 minutes, and finally put in perilla and stir well before taking out.

3. Salted fish and eggplant pot

1. Cut the eggplant into long strips and small pieces. Soak the salted fish in warm water for 2 minutes and tear it into Suu.

2. Heat the oil from the pan, and pour the eggplant after the oil is 8% hot. Stir-fry until golden brown, remove, drain oil and put it in a casserole.

3. Leave a little base oil in the pot and pour it into Jiang Mo. Stir-fry minced garlic until fragrant. Add diced pork belly and stir-fry for 2 minutes, then add shredded salted fish and stir-fry for 1 minute.

4. Add a small amount of soy sauce, a small amount of soy sauce and a small amount of bean paste to stir-fry red oil, and then pour the fried salted fish pork belly on the eggplant.

5, pour a small bowl of boiling water, cover and simmer for 1 minutes. Open the lid and sprinkle with chopped green onion.

4. Guangdong-style mutton pot

1. Cut ginger slices, garlic, garlic leaves, green onions, carrots and sugar cane

2. Wash mutton, fragrant leaves, dried tangerine peel

3. Yaozhu sauce, fermented bean curd, cooking wine, a small amount of soy sauce crystal sugar, peanut butter and sesame sauce

4. Under cold water.

5, put oil in a hot pan, saute ginger slices and garlic until fragrant, add a little cooking wine to the mutton brisket and stir fry

6, add 2 spoonfuls of scallop sauce and soy sauce, stir fry a part of garlic leaves

7, add hot water to cover the mutton, add fragrant leaves, dried tangerine peel, fermented bean curd, sugarcane and horseshoe, and boil over high fire for half an hour

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9. Try the taste. If it's too light, you can add salt or a small amount of fermented bean curd. Add garlic leaves before serving and you can eat it!