Beer duck

Food: 7g goose, 1 pepper, 6ml beer sprinkling, appropriate ginger slices, appropriate winter shavings, 3ml salt, 15ml soy sauce, 15g dried Chili, 15ml rice wine, 1g pepper and 2ml soy sauce. Practice: 1. Wash the goose and cut it into small pieces of medium size, which is beneficial to the taste and is excessively fat. Put the goose into a plate, add rice wine, salt, soy sauce, ginger slices, winter shavings and pickle for 2min minutes. 2. Put the fat from the fat duck skin into the pot. Gently press the slow fire with a shovel and gradually force out the duck oil. 3. When the duck skin turned golden on both sides, a lot of duck oil flowed out and the duck skin was served. Pour dried Chili into duck oil, and stir-fry pepper to make it fragrant. Lemon duck

raw materials: a whole domestic duck, sour pepper, sour onion, sour ginger, sour radish, 5 garlic grains, 1 tablespoon of soy sauce, a teaspoon of rice wine and 5 grams of old brown sugar. 1. Take out the pot, put a proper amount of oil in the pot, pour the sour pepper, sour onion, sour ginger and sour radish into it for saute, and add it with the sauce. 2. Pour the garlic into it to saute, then pour the goose pieces into it and stir-fry the golden yellow duck oil. 3, in the process of frying, you can pour in a small spoon of rice wine and stir-fry it. 4. Pour a spoonful of soy sauce for coloring and its early seasoning, and then add cold water that has not been eaten with goose meat. 5, put 5 grams of old brown sugar (you can decide whether to put it in according to your personal preference), and drive away the braised boiling juice. Saute chicken

Practice 1. Wash the chicken, chop it into pieces, put it in a boiling pot with rice wine, scoop it up and control it to dry; 2. Oil in a cold pan, add star anise, cinnamon, galangal, dried Chili, pepper, ginger and garlic slices and saute until fragrant; 3. Stir-fry the chicken nuggets with black pepper for 3min, add soy sauce, soy sauce and white sugar until colored. Braised pork liver < P > Practice 1. Blanch the beef liver and clean it. 2. prepare the seasoning. 3.1. Boil a pot of hot water. 2. Put the scalded beef liver into the pot. 3. Put all the seasonings into the pot. 4. Bring the water to a boil and turn it to slow fire. 4. After boiling, the beef liver will still bleed, and the foam will be removed. 5. Cook for half an hour, then taste and color. 6. Control dry and other refrigeration. 7. Cut into pieces and set the plate. 8. Mix a dry dip with Chili powder, pepper powder, salt and its spiced powder and sugar.