1. Stewed old duck in the country:

Ingredients: 1 old duck, 111g Jiangdou Gan, 51g lean bacon (or ham), ginger, refined salt, cooking wine, pepper, monosodium glutamate, pepper and salad oil. Method:

a, the old duck is chopped, blanched, fished out and washed; Jiangdou Gan is soaked in warm water, washed and cut into 8 cm long sections; Cut the lean bacon into thick slices.

b, put the oil in a hot pan, stir-fry the ginger and duck pieces, cook the cooking wine, add water, boil it with high fire, skim off the floating foam, pour it into a stew pot, sprinkle some pepper, stew it with low fire until the duck meat is slightly rotten, then add Jiangdou Gan and bacon slices for about half an hour, and then add refined salt, pepper and monosodium glutamate.

2. Braised quail with pine mushrooms:

Ingredients: 4 quails, 41g of dried pine mushrooms, appropriate amounts of ginger, onion, salt, cooking wine, pepper and fresh soup, and a little medlar. Method:

1. Slaughter quails, blanch them in a boiling pot with ginger, scallion and cooking wine, take them out and wash them, and put them in four stews one by one; After the dried Tricholoma matsutake is soaked in warm water, put it into a stew pot respectively.

2. Bring the fresh soup to a boil with fire, add a little salt and pepper, pour the stew pot one by one until it is eight minutes full, then cover it, seal it with plastic wrap, steam it in a cage for about one and a half hours, take it out and uncover it, and sprinkle a few water-soaked Lycium barbarum. (net)