Spicy dry pot duck intestines: 1. Start the vegetable pot with animal oil, heat the oil to 80% heat, fry it in winter, pick it up and put it in a bowl, add a little soy sauce and rice wine, steam it in a steamer for about 5 minutes until it is soft and rotten, and then take it out. 2. Remove the grease residue from the trotters, wash them with warm water, cut them into sections, blanch them in a boiling water pot, and drain the water. 3. Add pork suet to the pot, heat it to 80%, add sugar and stir-fry until it is bright red, add beef tendon and stir-fry and color it, pour in white soup, boil it in the stove, and turn to low heat to taste.

Braised chicken leg ingredients: 8 chicken legs, Coca-Cola 1 can, ginger slices 1 slice, star anise 1 slice, shallot 1 slice, shallot 5cm, edible salt 2g, rice wine 1 teaspoon and soy sauce/kloc-0. Wash shallots and cut into rings. 2. Boil water, add rice wine, edible salt and chicken legs, and boil. 3. Heat oil in the pan, add shallots, star anise and ginger slices and stir-fry until fragrant, and add chicken legs and fry until both sides are yellow. 4. Add soy sauce and edible salt, stir-fry until fragrant, pour in cola and cook until thick, and cook for 20 minutes.

Ingredients of green pepper from tiger skin: 8 green peppers, 2 cloves of garlic, 0/5ml of rice vinegar/kloc-0, 5g of sugar/kloc-0, 5ml of soy sauce, 0/5ml of edible oil/kloc-0, and a proper amount of edible salt. Exercise 1. Wash the pepper, cut off the top of the head, dig the seeds with a knife, peel the garlic and slice it. 2. Put the soy sauce, sugar, rice vinegar and salt into the dish and mix them into seasoning juice. 3. Put the oil in the pot and heat it for 4 minutes, then pour the pepper into the pot, gently press the pepper with a frying spoon, and turn the pepper over from time to time, so that when the average value gets hot, the double skin of the pepper will wrinkle.

Food for watering fish: 1 carved cloud, appropriate red powder, a small amount of edible salt, 1 tablespoon soy sauce, 1 slice onion, 5 slices ginger, 2 cloves garlic, 2 tablespoons rice wine, 3 drops sesame oil, 1 tablespoon bibimbap sauce, appropriate cooking oil,/kloc. Practice: 1. Carve Xia Yun, wash the internal organs, cross the fish on both sides, and sprinkle with white pepper and salt 15 minutes. 2. Fry the fish in a hot pot with hot oil until golden and crisp, and set aside (pat the fish thin with red powder before putting it in). 3. Wash the pan with cold oil, saute shallots, sauces and mashed garlic, and add appropriate amount of bibimbap sauce according to your own taste to stir-fry the fragrance. 4. Add the right amount of water, and then put the fish in the pot to boil.