Method for braised duck legs with double pepper sauce 1. Prepare food in advance: clean the duck legs and set aside 2. Remove the stems of the green and red peppers, cut them into circles, shred the ginger, cut the green onion into strips, and cut the garlic into thin slices.

3. Debone the duck legs and cut into 2cm wide strips.

Pour in steamed fish soy sauce and ginger and marinate for 20 minutes.

When marinating duck leg meat, there is no need to add salt. It needs to be simmered later, and the flavor will be absorbed during the simmering.

4. After marinating, add some oil to the pot, a little more oil.

When the oil temperature reaches level 8, put in the duck strips on a hot day.

5. Fry for a few minutes until red, turn over, and fry both sides until golden brown.

Fry until brown and set aside.

6. Pour out a large portion of the fried duck fat, leaving some oil in the pot.

Warm the oil over low heat, add the bean paste, and stir-fry for 15 seconds. When fragrant, add the ginger slices.

7. Then add boiling water, add salt and sugar to make it fresh.

Finally add the duck strips.

Bring to a boil, then turn to a simmer and simmer for 20 minutes.

8. When the time for stewing the goose meat is also up, add a little oil to another pot and add green and red peppers.

9. Pour the fried chili pepper into the goose meat, mix well, and remove the juice before serving.

How to make garlic cured beef 1. Cut the cured beef into very thin slices 2. Cut the chili pepper into sections of about one centimeter 3. Cut the chive moss into sections of about two centimeters 4. Heat the pan with cold oil and boil the mutton

After stir-frying, add the leek moss and chili pepper, and stir-fry quickly. Once the aroma comes out, you can take it out of the pan. The cured beef is originally half-cooked, so stir-fry quickly after putting it in the pan.

How to make stir-fried yellow beef 1. Beef should be paired with pork tenderloin, beef and mutton. Beef and mutton without tendons and membranes are suitable for home-cooked dishes. 2. Cross-section beef and mutton. When cutting, the knife must be at 90 degrees to the texture of the braised pork, so that the muscle fibers are disconnected.

, will be relatively tender 3. Cut the red pepper, yellow pepper, ginger and garlic and set aside 4. Directly marinate the beef tenderloin with light soy sauce, salt, MSG and oil for a while. The beef and mutton can store water through marinating.

5. Heat the pan with cold oil, add garlic, ginger and stir-fry until fragrant. Add the beef and mutton into the pan and quickly stir-fry. After the meat changes color, put it in. Add the red pepper and yellow pepper into the pan.

, after frying until fragrant, put the beef and mutton into the pot and stir-fry them quickly 6. Finally, add a small amount of salt and dark soy sauce to adjust the color, finally add MSG, put it in the pot, and serve.