Spicy duck neck raw materials: chicken neck, pepper, pepper, star anise, pepper noodles, pepper noodles, soy sauce king, salt, onion and ginger. Practice: 1. Peel and chop a small piece of chicken neck and blanch it in a pot. 2. Put a proper amount of oil into the pot, saute pepper and pepper, add ginger, garlic and star anise, stir-fry the neck of the spicy chicken, and add soy sauce to color. 3. Pour the beer, bring it to a boil and simmer slowly until the juice stays for a while. Add appropriate amount of sugar and salt to taste, stir-fry the sugar color again, add Chili noodles and pepper noodles, turn them twice, so that each chicken's neck is covered with Chili noodles and pepper noodles, and sprinkle a little onion after the juice is dry.

Spicy dry pot ribs wood ribs180g; ; Onion 80g；; Two peppers (peppers) and two peppers (peppers); 5-10 of dried pepper; Ginger 1, about 2cm; 3-5 onions, about 20cm in size; 3-5 cloves of garlic; Small pepper 1, 30 grains up and down; Pixian bean paste 1 frying spoon; 2 tablespoons of sugar; 6 spoonfuls of rice wine; Salt 1 spoon+1/2 spoon; Appropriate amount of cassava starch; If white sesame seeds are suitable, you can choose to wash the ribs and cut them into pieces, add cold water and let them stand 10 minutes to bleed. Onion 1 root section, ginger slice for later use. Throw away the blood of ribs, wash them and control them to dry. In winter, add 3 slices of ginger, 2 tablespoons of rice wine and 1 tablespoon of salt for pickling.

Cut the pepper into strips for dry cutting, and put the pepper together with the garlic and ginger slices just left for onion cutting. Chop the onion that has just been left as cassava starch and put it on a plate for later use. Cook a layer of dried starch ribs in a pot over low heat for 10min. Drain the oil and remove it for later use. Leave the bottom oil in the pot and heat it. Turn the heat down, add 1 stir-fry spoon Pixian bean paste, dried pepper, pepper, onion and ginger slices, stir-fry until fragrant. Stir-fry red pepper, green pepper, ribs, onion and onion.

Pork belly griddle Agrocybe aegerita method Slice pork belly, shred ginger and garlic, shred green pepper, and soak Agrocybe aegerita in water in advance. Heat oil in a hot pan, add pork belly and stir-fry until slightly burnt, add soy sauce and stir-fry, leave oil and remove pork belly for later use. Pour some oil into the pan. When the oil is hot, add ginger, garlic and dried peppers and stir-fry until fragrant. Then add Agrocybe aegerita and salt and stir fry. Agrocybe aegerita should be fried longer. Agrocybe aegerita is soaked and contains water, so it should be fried dry. When Agrocybe aegerita is almost cooked, add pork belly, shredded green pepper and chicken essence and stir-fry for about 2 minutes, then take out the pot.