Lemon duck food: cooked shelduck, sour ginger, buckwheat, red pepper, green onion, plum and lemon. Method: 1. Chop the plum and green lemon, put it into a bowl, add oil, stir until it becomes a sauce.

Keep.

Chop the seasonings and set aside.

2. Heat oil in a pan, add seasonings and stir-fry until fragrant and soft, add goose meat cut into small pieces and stir-fry.

Add table salt and stir-fry until fragrant.

3. Pour in the fried sauce, stir well, and simmer for 5 minutes until the goose meat loses color and takes in the flavor. It is ready to be taken out of the pot.

Food for roasted tofu with pork belly and black fungus: 400 grams of water tofu, 100 grams of pork belly, 2 raw eggs, 10 grams of black fungus, 3 Hangzhou peppers, 2 millet peppers, 1 teaspoon of Pixian bean paste, a small amount of white sugar, light soy sauce

Appropriate methods for soy sauce, salt, dark soy sauce, onions, and ginger 1. Prepare food in advance, such as pork belly, tofu, green and red peppers, soaked black fungus, eggs, etc.

2. Cut the green and red peppers into sections horizontally, chop the onions and garlic separately and set aside; cut the pork belly into thin slices; remove the water tofu and cut into small pieces.

3. Cut the tofu into small pieces and fry in a wok until both sides are golden brown and firm.

4. Break the eggs into the pot and stir-fry them. Cut them into pieces and set aside.

5. Use the remaining oil in the pot to fry the pork belly until it loses color and set aside. Add in the minced onion, garlic and Pixian bean paste and stir-fry until fragrant. Stir-fry it into Pixian bean paste chili oil. After frying into chili oil, add a small amount of old pepper.

Adjust the color; after stir-frying evenly, add the fried tofu and soaked black fungus; add water to 2/3 of the ingredients, bring to a boil, then reduce to medium heat and simmer for a few minutes.

6. Simmer until the soup is reduced, add fried eggs, green and red pepper segments; stir-fry well, add a small amount of salt, sugar, and light soy sauce to taste; thicken the soup with starch after stir-frying; stir-fry until the sauce is sticky.

When it is thick enough to coat the food, turn off the heat and serve.

Cabbage vermicelli food: 1 cabbage, chives, garlic, 100 grams of vermicelli, millet chili, soy sauce, rice vinegar, sugar, salt Method: 1. Prepare a cabbage and cut it horizontally and vertically, and cut it like ribs

The shape is the same, so soak it in salt water for 5 minutes to clean it, and soak the fans in cold water for 5 minutes.

2. Cut the shallots into slices, flatten and chop the garlic cloves, cut the small red peppers into small circles, put it in a bowl, add a small spoonful of chili powder, set aside an appropriate amount of salt, add an appropriate amount of cold water to the pot, add a little salt, and drop a small amount

After the water in the pot is boiled, add the vermicelli until cooked.

3. Pick up and squeeze out the water and put it into a larger container. Then add the cabbage and blanch it for a minute. Pick up and squeeze out the water and put it together with the vermicelli. Take it out of the pot and bring it to a boil. Add an appropriate amount of oil. Heat it and pour it into a seasoning bowl. Mix well.

Then add 1 tablespoon of light soy sauce, 2 tablespoons of rice vinegar, and a small amount of white sugar and mix well.

4. Pour the mixed sauce over the cabbage and vermicelli and mix well.