Spicy duck

Food: 8g duck leg, 4g potato, oil, salt, Amomum villosum, prickly ash, peppercorns, galangal, star anise, cinnamon, rice 2min3, dried hawthorn slices, dried red pepper, onion and garlic, monosodium glutamate and white sugar. Practice: 1. Wash and control the duck leg, cut it into small pieces of onion, cut it into sections, and slice ginger. That can eliminate the fishy smell of domestic ducks. 4. Put a little more oil in the pot than usual cooking, and put three spoonfuls of white sugar when it is 6% to 7% hot. 5. Add the duck pieces when the white sugar is foamed. 6. Add pepper, pepper, Amomum villosum, cinnamon, star anise garlic and ginger slices, and properly dry red pepper and hawthorn with rice wine. 7. Stir-fry the duck pieces until they have a clear fragrance, and then drain the water until they are swallowed. Cook them with slow fire for 5-8 minutes, then add potatoes and garlic. Wild pepper sausage

food sausage, sour pepper, garlic, soy sauce, oil consumption, salt and oil. Practice 1. Wash and cut the fat sausage, chop the wild pepper and garlic. 2. Stir-fry the part of garlic yellow and white under the pot of oil, add wild pepper, and the fat sausage is fried. 3, add a small bowl of water, put in oil consumption, soy sauce, and put the right amount of salt. Cook until there is almost no juice, pour in garlic and stir-fry, and take out the pot. Hot fat sausage

Practice: 1. The fat sausage must be cleaned up! Both sides are constantly cleaned, then put in the pot and fished out, cutting a section. 2. Add a proper amount of oil into the pot, 8 slices of ginger, a proper amount of ginger and garlic paste, and a dried chilli to saute, add fat sausage, stir fry, add 3 tablespoons of soy sauce, 1 tablespoon of soy sauce, 2 tablespoons of rice wine, 1 tablespoon of sugar, a little salt and 1 tablespoon of oil consumption and mix well. 3. Pour 3 bowls of cold water, add appropriate amount of pepper, and gradually stew. 4. Cook gently until the water resembles a pot paste. At this moment, I saw that the fat sausage in the pot had already been oily. At this moment, it became popular and fried with frying spoon oil, and both sides of the fat sausage began to have a brown color. Stir-fry the sugar color thoroughly!