Braised duck with young ginger 1. Food preparation: Clean the duck several times in advance and rinse away the blood (stir-fry it raw this time, without pouring the water); cut the fresh ginger into thick shreds (thicker cuts will have a more suitable taste); cut the chili peppers

Dice; dice garlic.

2. Put the goose meat into the pot without adding any oil. Stir out the duck fat from the big fat duck over low heat. Stir-fry the goose meat and set aside.

3. Put the fish paste into the pot and stir-fry until fragrant. Add the goose meat and stir-fry evenly. Add warm water until almost the goose meat is cooked. Bring the water to a boil over high heat. 4. Now you can season: one spoon of salt, two spoons of salt.

Light soy sauce, a ring of rice wine, a few rock sugar, and seasonings are sufficient to enhance the freshness.

Goose meat has a fishy smell, so rice wine is needed to mix it with goose meat. Adding ginger slices to goose meat is a perfect combination.

5. Cover and simmer over low heat until the goose meat is simmered for 30 seconds. At this time, the duck is just right in texture.

6. Finally, add the chili pepper and young ginger to the pot. If you want the taste to be better, remember to add a spoonful of oil before taking it out of the pot, and stir-fry the sugar until it turns brown.

Vegetarian fried snow peas 1. Pick off the shreds from the tender green green beans, wash them with cold water and set aside.

2. Cut the garlic into fish paste, put some oil in the pot, and fry the garlic until it becomes fragrant.

3. Add the green beans and stir-fry them twice. There is no need to fry them too soft, they will taste crispy. Finally, add some light soy sauce and salt seasoning, and you will have a delicious bowl of vegetarian fried snow peas.

Production process of cold cucumber vermicelli: 1. Clean the cucumber, pat it twice, cut it into pieces, chop the millet pepper and garlic, the millet pepper is spicier, you should consider adding it according to your own acceptance.

2. Put the cucumbers into a bowl, add 1 spoon of salt and 2 spoons of sugar, mix well and put it in the refrigerator.

The condiments should be added according to the amount of cucumbers you use, and you can adjust the flavor appropriately.

4. Remove the chilled cucumber, add millet pepper, minced garlic, 1 spoon of mature vinegar, 2 spoons of white rice vinegar, 2 spoons of light soy sauce, 1 spoon of MSG, and mix well.

Milk-flavored corn juice making process: 1. Boil water in a pot, add half a bowl of white sugar, bring to a boil, put down the corn juice, soak for 5 minutes in the shower, and boil the corn with sugar water. This will enhance the aroma of the corn juice itself.

In addition, the cornstarch can be fully combined with the sugar during the juice making process, instead of just boiling.

2. Pick up the steamed cornstarch, put it into a mixing cup, add an appropriate amount of milk or cold water. If you like it thicker, you can add some condensed milk. If you want to drink it by yourself, I suggest you just add milk, mix well and start.

Drink.

3. For those who pay attention to the delicate taste, you can sift the freshly squeezed corn juice and filter out the sediment.