Soy Beer Duck

Material preparation: 1 duck leg (about 200 grams), 50 grams of soybeans, 10 grams of ginger, 40 grams of shallots, 6 cloves of garlic, 2 dried chili peppers , 1 piece of galangal, 1/2 teaspoon of sugar, 1 teaspoon of rice wine, 1 teaspoon of light soy sauce, 1 teaspoon of oil, 1 can of beer, 2 teaspoons of cooking oil. Step by step preparation: 1. Wash soybeans, Pour in water until the soybeans are soaked, and soak at room temperature for 8 hours, until about 2 times in size. 2. Wash the duck legs and chop them into small pieces, put them into a pot, add water to cover the goose meat, bring to a boil and simmer for 3 minutes to remove the white foam on the surface. 3. Pick up the goose meat, wash it with tap water and dry it. 4. Peel and clean the ginger and shallots, and cut each into slices about 1 cm thick. Peel and wash the garlic, dried chili peppers and galangal and set aside.

5. Heat the pot, add oil, ginger slices, green onion slices, garlic, dried chili peppers and galangal, heat over low heat until fragrant for 2 minutes. 6. Add the duck leg meat and stir-fry until the goose meat shrinks and is slightly colored. 7. Add soybeans, sugar, rice wine, light soy sauce, oil and beer. 8. Bring to a boil, then reduce to low heat and simmer for 30 minutes, until the sauce is almost dry and ready to serve. Tips 1. Domestic duck has a stronger fishy smell. Adding ginger, garlic, cooking wine and vinegar can neutralize the fishy smell of domestic duck. 2. Add as little oil as possible, because duck skin itself contains a lot of oil, and the duck fat will gradually leak out during production. 3. Goose meat is very rich in protein, ranking between chicken and pork. The fat content is moderate and the oleic acid content is close to the ideal value. Stir-fried vegetable stems with black pepper

Materials: kale stems; black soya bean; dried pepper; garlic cloves; salt; white sugar; light soy sauce; mature vinegar; Method 1: After selecting the kale, Select green cabbage leaves and stems, wash and drain the stems, place them on a stone board, tap lightly with a flower knife, and cut into 3cm upper and lower sections. Prepare seasonings: tempeh, dried chili peppers, and garlic cloves. 2 Peel and mince the garlic cloves, chop the wet tempeh slightly, remove the stems and seeds of the dried peppers and cut them into pepper flakes and set aside. Bring the wok to a boil and add oil. When the temperature reaches 30%, add the black soya bean sauce and stir-fry it. Add in the chopped garlic and shredded red pepper and stir-fry until fragrant. 3 Put the cut vegetable stems into the pot, stir-fry quickly over high heat, pour in vinegar along the edge of the pot and stir-fry evenly. Add sugar, salt, light soy sauce, and stir-fry quickly until the water in the stems is cooked out, then remove from the pot and serve on a plate.