Food: beer sprinkling, domestic duck, Pixian bean paste, garlic, ginger slices, dried chili, Amomum villosum, star anise, cinnamon, pepper, dried hawthorn, old rock sugar, soy sauce with soy sauce and soy sauce with soy sauce with soy sauce. 1. Wash fresh slaughtered duck and cut it into pieces. 2. Remove blood with water. 3. Add a spoonful of finely chopped Pixian bean paste 6. Stir-fry chili oil, then add old crystal sugar, ginger slices, garlic, dried chili, Amomum villosum, cinnamon and star anise 7. Stir-fry until the old crystal sugar melts. 8. Put the duck pieces in plenty of water after they turn red, then stir-fry the dried duck on medium heat and fry it again until it is oily. 9. Add soy sauce for coloring, add a proper amount of soy sauce, stir-fry, and add half a bottle of beer. Huang Juhua crispy sausage

Raw materials: raw pork intestines, bamboo shoots, wild pepper powder, pickled ginger, pickled cabbage, garlic and bullet wild pepper, salt, ginger onion juice, Shaoxing carved flowers, chicken essence, wild pepper oil and sesame oil. Practice: 1. Clean the raw pork intestines, cut them into 6cm long sections, and then cut them into "big centipede knife flowers" with one end connected. 2, nest bamboo shoots are also soaked in water for later use. 3. Heat the salad oil in the pot, stir-fry the minced wild pepper, pickled ginger, pickled cabbage, garlic and pickled pepper with bullet until fragrant, then put them into the raw pork intestines and bamboo shoots, add a small amount of bone soup on the premise of stir-frying, add chicken essence, wild pepper oil and sesame oil to adjust the taste, and finally sprinkle them with shallots and stir well before serving. Sauté ed pork with cabbage

Raw materials: 1 cabbage, 5g raw pork, 5g cassava starch, 1/2 teaspoon of Chili noodles, 1 teaspoon of cooking oil, 1 teaspoon of edible salt, 1 teaspoon of white sugar, 1 teaspoon of monosodium glutamate, 1 teaspoon of rice wine, 3g of thirteen spices, 1 teaspoon of soy sauce and 1 teaspoon of soy sauce. 1. Break cabbage into proper size, wash and drain. Add a proper amount of cassava starch and mix well. 3. Heat the oil in the pot and fry the small meat on medium fire until the edge of the small meat is slightly inby, and a part of the fat meat is slightly transparent, then take it out and control the oil and replenish water. 4. Add cabbage, add a proper amount of salt and stir-fry it evenly, then add a proper amount of rice wine and white sugar. 5. Stir-fry the cabbage until it is cooked, add monosodium glutamate seasoning, and take off the pot.