Practice 1. duck cleaned up and drained 2. chopped into a small piece of 3. due to the home raised duck vegetable fat heavy, so the pot only need to put in a small amount of vegetable oil, boil pour into the duck pieces stir fry 4. stir fry to the vegetable fat overflowing, lifted the duck pieces, with a small fire into the ginger for the burst incense 5. this time the most important one seasoning debut, it is the pure grain wine, no matter what to burn! meat and fish, I would like to use pure grain wine to fishy, and burn out the flavor is especially delicious. Pour into a small spoon of pure grain wine again to stir-fry 6. then pour into the Pixian bean paste stir-fry 7. if you like the color darker, you can pour a little soy sauce king stir-fry coloring 8. water all fried dry, pour into the not over the duck pieces of boiling water boiled 9. boiled with a small fire, cover and simmer to half-rare, put in the garlic cloves, salt, stir frying spoon 10. and then put into the stone pot stewed on the least fire, during the period to take a spoon to whirl from the bottom end Stirring, to avoid the bottom end of the pot 11. like to eat spicy, this time to put a lot of dried chili pepper segments, has been stewing juice to leave a small amount of goose meat crispy, it can be out of the fire.

method: beef cut strips, hot pot side dishes cut into good marinated beef: soy sauce 2 spoons, consumed oil 1 spoon, 1 spoon of rice wine, a small amount of sugar, a small amount of salt, 1 spoon of vegetable oil, cornstarch 1 spoon, 3, 4 spoons of cold water, crushed black pepper, catching the marinade for 20min hot pot side dishes into the tinfoil, the upper side of the spread of lamb sprinkled with crushed black pepper, covered with a tightly another piece of tinfoil, sealing tightly all around. put into the wok, 10-15min over moderate heat, start sprinkling sesame seeds, chili noodles can be.

Raw materials: pickled lotus root with 100 grams, chicken thighs 6, 1 tablespoon of rice wine, yellow lantern chili sauce 1 tablespoon, 5 cloves of garlic, millet chili 2, small onion 1, white pepper 1 teaspoon, sugar 1 teaspoon, salt 1 spoon method: 1, chicken thighs cleaned, split in half cut open 2, within the entry of 1 tablespoon of rice wine and the appropriate cold water, blanch the wings into the chicken, fished up to filter the water reserved for the 3, the lotus root with ready, garlic chopped, yellow lantern chili sauce ready, millet chili scallions cut into segments 4, out of the pot of boiling oil, under the garlic paste and yellow lantern chili sauce sautéed unsalted butter, add chicken thighs, sautéed for a while 5, add lotus root strips, cold water, sugar, white pepper to go to the red hot boiling, with a small fire boil 20min6, open the lid to add salt and slightly stir fry the sugar color can be, up to the pot on the plate sprinkled with millet chili and scallion segments.