Raw materials: duck half, angelica three slices, salt half a spoon.

Practice: wash the duck, stomp pieces, put into the pot, add 10 bowls of water; add angelica, heating; start exhausting and add micro-fire for 15 minutes; exhausting and open the lid, add seasoning can be.

2, pineapple bitter melon chicken

Raw materials: chicken half, pineapple 1, a bitter melon, ginger half.

Practice: Wash the chicken thoroughly, cut into pieces, the bitter melon cut in half after digging out the seeds in the middle, and then cut into pieces; ginger peeled and sliced, pineapple washed and cut into pieces; all of the above things are put into a pot, add water to the submerged material until the stew can be 20 minutes.

3, cola stew pig's feet

Raw materials: cola, two pig's feet, peanuts half a catty, soy sauce, monosodium glutamate a little.

Practice: wash the pig's feet and cut into pieces, and peanuts, cola and other seasonings together into the electric pressure cooker, and then add a small bowl of water; to the pressure cooker after the ringing sound, medium heat stew for 15 minutes, that is, into.

4, snow cabbage fried rice

Raw materials: 300 grams of rice, wide-flavored sausage 3, cabbage leaves 3 large pieces, water, snow cabbage (canned) 2 tablespoons.

Practice: Wash the rice, wash and tear the vegetables into pieces, slice the sausage, put the right amount of water in the rice (not over the rice about 1 cm), one side of the sausage, one side of the cabbage leaves, electric pressure cooker can be adjusted to the rice file. No oil in the frying pan, put the cooked rice in the frying pan, add snow peas and stir fry evenly.

5, pot roast elbow

Raw materials: elbow meat 500 grams, 2 slices of fresh ginger, 2 sections of white onion, 25 grams of soy sauce, 75 grams of sweet flour sauce, 50 grams of cooking wine, 1 gram of salt pepper noodles, 200 grams of wet dough, 50 grams of dark soy sauce, 1500 grams of vegetable oil (consumed 100 grams).

Practice: scrape the elbow hair clean, into the pot of boiling water to cook eight mature, fish out and wash, cut into 1.5cm wide slices of meat, skin down neatly yards in the steaming bowl, pouring into the dark soy sauce, cooking wine, put on the green onion, ginger, into the steamer to steam for 3 hours, take out the control of the broth; will be the wet dough powder, salt, cooking wine, soy sauce in one place, stirred well into a colored paste. Pour half of the paste into a flat plate and arrange the elbows skin side down on the plate one by one. Then, the remaining colored paste evenly poured on top of the elbow to be used; frying pan on high heat, pour vegetable oil, burn to 70% heat, move to a small fire.

Pick up the meat of the flat plate, gently push the elbow into the frying pan, frying until slightly hard, with a small spatula in the bottom of the pan gently support, in order to prevent the clean pan burnt elbow skin, and move the frying pan to a high flame to continue to fry. Oil temperature rises to eighty percent, and then moved to a small fire on the deep-frying, deep-frying to the bottom of the elbow half-penetrated, with a small spatula will elbow turn over and then deep-frying on top, and with chopsticks in the elbow on the balanced piercing on the eyelets, so that it is easy to deep-frying through. To be the oil does not ring and bubble, and then moved to the high fire, deep-fried nine mature fish out, with a knife across the meat strip chopped into three sections, the middle section 6cm wide, and then the two sides of the section every 1.5cm wide with a diagonal knife to cut off the middle of the plate, the formation of a saddle, sprinkle with salt and pepper surface that is.