1. Stewed duck with angelica root
Ingredients: half duck, three slices of angelica root, half a spoonful of salt.
Method: Wash the duck, stomp it into pieces, put it into the pot, add 10 bowls of water; add the angelica root, heat it; start to vent the duck, then heat it for 15 minutes; vent the lid, open the lid, and add the seasonings. Can.
2. Pineapple and Bitter Melon Chicken
Ingredients: half chicken, 1 pineapple, one piece of bitter melon, and half a piece of ginger.
Method: Wash the chicken thoroughly and cut it into pieces, cut the bitter melon in half and scoop out the seeds in the middle, and then cut it into pieces; peel the ginger and cut it into slices, wash and cut the pineapple into pieces; Put all the above things into the pot, add water until the ingredients are submerged and simmer for 20 minutes.
3. Coke-braised pig's trotters
Ingredients: One can of Coke, two pig's trotters, half a catty of peanuts, a little soy sauce and MSG.
Method: Wash the pig's trotters and cut them into pieces, put them into the electric pressure cooker together with peanuts, cola and other seasonings, then add a small bowl of water; after the pressure cooker makes a sound, simmer over medium heat for 15 minutes. Serve.
4. Pickled cabbage fried rice
Ingredients: 300 grams of rice, 3 Cantonese sausages, 3 large cabbage leaves, appropriate amount of water, 2 tablespoons of pickled cabbage (canned).
Method: Wash the rice, wash the vegetables and tear them into pieces, slice the sausages, put an appropriate amount of water in the rice (about 1 cm submerged in the rice), put the sausages on one side and the vegetable leaves on the other. Just turn the pressure cooker to the rice setting. Do not put oil in the wok, put the cooked rice in the wok, add the pickled vegetables and stir-fry evenly.
5. Pot-roasted elbow
Ingredients: 500 grams of elbow meat, 2 slices of fresh ginger, 2 white scallions, 25 grams of soy sauce, 75 grams of sweet noodle sauce, 50 grams of cooking wine, salt and pepper noodles 1 gram, 200 grams of wet dough powder, 50 grams of dark soy sauce, 1500 grams of vegetable oil (100 grams consumed).
Method: Scrape and clean the hair on the elbows, put them into a pot of boiling water and cook until cooked, remove and wash them, cut them into 1.5cm wide slices, place them neatly in a steaming bowl with the skin side down, and pour in Add dark soy sauce and cooking wine, add scallions and ginger slices, steam them in a steamer for 3 hours, remove and drain the soup; mix the wet dough powder, refined salt, cooking wine and soy sauce together, and stir well into a colored paste . Pour half of it into a flat plate, then place the elbows skin-side down on the plate one by one. Then, pour the remaining colored paste evenly on the elbows and set aside; put the wok on high heat, pour in vegetable oil, and when it is 70% hot, move to low heat.
Pick up the flat plate containing the meat and gently push the elbow into the oil pan. When it is slightly hard to fry, use a spatula to gently lift it at the bottom of the pot to prevent the elbow from burning. Remove the skin and move the pan to high heat to continue frying. The oil temperature rises to 80%, then move to low heat and fry until the bottom of the elbow is translucent. Use a spatula to turn the elbow over and fry the top again. Use iron chopsticks to evenly pierce the elbow with small holes to make it Easily fried. When the oil stops making noise and starts to bubble finely, move it to a high heat, deep-fry until it is done, take it out, chop the meat strips into three sections with a knife, the middle section is 6cm wide, and then use a diagonal knife to cut the two sections every 1.5cm wide. Cut off, place in the middle of the plate to form a saddle shape, sprinkle with salt and pepper and serve.