Lemon duck food: cooked local duck, sour ginger, buckwheat head, Redmi pepper, onion, plum and lemon. Practice: 1. Chop the plum and green lemon, put them in a bowl, add oil and stir them into juice for later use. Chop the seasoning and set it aside. 2. Heat oil in a hot pot, add seasoning and stir-fry until soft, and add chopped goose and stir-fry. Add edible salt and stir fry together. 3. Pour in the fried juice, stir well, simmer for 5 minutes, and the goose will change color and taste.

Braised tofu with pork belly and black fungus Ingredients: water tofu 400g, pork belly 100g, 2 raw eggs, black fungus 10g, 3 peppers, 2 millet peppers, Pixian bean paste 1 teaspoon, and a small amount of sugar, soy sauce, edible salt, soy sauce and onion. 2. Cut the green pepper into sections horizontally, and chop the onion and garlic separately for later use; Slice pork belly; Buckle tofu and cut into small pieces. 3. Cut the tofu into small pieces and fry in a wok until both sides are golden and hard. 4. After the eggs are broken, put them in the pot and fry them. 5. Stir-fry pork belly with the remaining oil in the pot until it fades, adjust it to one side, add minced onion and garlic, stir-fry Pixian bean paste with slow fire, and stir-fry it into Pixian bean paste Chili oil; Stir-fry Chili oil and add a small amount of soy sauce to color; Stir-fry and add fried tofu and soaked black fungus; Drain 2/3 of the water, stew and simmer for a few minutes on medium heat. 6, simmer until the soup is reduced, add fried raw eggs and green pepper segments; Stir-fry evenly, add a small amount of edible salt, sugar and soy sauce to taste; Stir-fry and thicken with water starch; Stir-fry until the juice is thick and wrapped around the food. Turn off the heat and serve.

Chinese cabbage vermicelli food: Chinese cabbage 1, shallots, garlic, vermicelli 100g, millet pepper, soy sauce, rice vinegar, sugar and salt: 1. Prepare a cabbage to be cut horizontally and vertically in advance, cut into prisms, wash with salt water for 5 minutes, and soak the vermicelli in cold water for 5 minutes. 2. Shoot the shallots into onion segments, pat the garlic cloves flat and chop them, cut the small red peppers into small circles to reduce the bowl, add a spoonful of Chili noodles, reserve a proper amount of salt, add a proper amount of cold water to the pot, and drop a small amount of water into the pot. Boil it and scald it in vermicelli. 3. Pick it up, squeeze it out, put it in a bigger container, and then blanch the cabbage for one minute. Pick it up, squeeze it out and put it with vermicelli. Bring to a boil, pour into a seasoning bowl and mix well. Then add 1 tbsp soy sauce, 2 tbsp rice vinegar and a little sugar and mix well. 4. Pour the prepared seasoning juice on the cabbage and vermicelli and mix well.