Ingredients for three cups of duck: duck neck 100g, duck collarbone 200g, duck wing 150g, duck neck 200g, soy sauce 20g, rice wine 35g and cooking oil 25g. Practice: 1, directly heat the oil, and then put the soy sauce and Jiujiang rice wine together to cook; 2. When the aroma comes from three cups of materials after boiling, the raw materials can be added; 3. Add sugar (which can neutralize the salty taste of soy sauce) and constantly rotate the raw materials with slow fire; 4, about 45 minutes, after the sauce is extracted, it can be announced; 5. When the duck is cooked, it will be refrigerated, cut into pieces and put on a plate; 6. Finally, pour the seasoning of boiled duck.
Raw materials of steamed tofu with minced meat: water tofu 1 block, minced meat 100g, Pixian bean paste 1 spoon, 2 onions, 2 tablespoons of soy sauce, a small amount of cassava starch, a proper amount of salt and 20g of auricularia auricula. Practice: 65,438+0 pieces of raw pork are chopped, and the tofu is cut into thin and even pieces and placed. Add a little tapioca starch, a little rice wine and soy sauce to the meat foam, and mix and marinate for a few minutes. 2. Bring the wok to a boil, pour in the oil and cook until it is 60% hot. Add the meat foam and stir fry. Add Pixian bean paste, minced garlic and pepper and stir fry to taste. 3. Add a little salt and stir fry for 30 seconds. Note that Pixian bean paste itself has a salty taste and is not suitable for adding more salt. Pour the fried meat foam into a dish, sprinkle with some onions and fungus, steam for 7 minutes and turn off the heat.