Ingredients: an innocent duck (if two people eat it, half a fresh big duck is enough, and the fresh-keeping one-that is, frozen, that is the best one, which will shrink), a big potato, five or six water-soaked mushrooms, a green pepper, a bottle of beer and a beer wrench (used to chase down the husband who tried to steal beer, and of course you can use it to open beer later).

Seasonings: one star anise (also known as five spices), three slices of ginger, a small piece of ginger smashed, two garlic cloves, a handful of scallion, chopped scallion, and minced scallion leaves.

Steps: Chop the duck (when you buy it, ask the vendor to chop it for you. People who can chop the duck by themselves won't read this beginner's post. When chopping, pay attention to let him help you clean the lungs and lymph of the duck), wash the blood (the frozen duck should be soaked in cold water until it is frozen), fill the pot with cold water, add chopped ginger, boil it over high fire, pour the duck out and drain, pick out the ginger, wash the pot and dry it. Heat the oil in the pan, put the garlic cloves, scallions, star anise and ginger slices in the frying pan, pour the duck pieces and stir fry with a little soy sauce, pour the whole bottle of beer, cover the lid with a little vinegar (vinegar meat is easy to rot), and boil over high heat (don't stand there waiting to open! Cut potatoes, shiitake mushrooms and green peppers into pieces. I like to cook them for a while, so that the soup looks thick, and then simmer them on low heat. When the soup is half, add potato pieces and shiitake mushrooms. (If the beer is boiled and the potatoes and shiitake mushrooms are not cut, drag them out to fight! ), change the fire and bring it to a boil, then turn it back to a low fire, put salt when the potatoes are half cooked, change the fire three minutes later, put green peppers, add a little salad oil (to increase the color of the dishes), add appropriate soy sauce, stir fry until the soup is collected, put chicken essence into the pot, and sprinkle chopped green onion after serving.

Note: You can't thaw with hot water in a hurry, because it won't rot with hot water.

Potato pieces should not be too small. Pay attention to the time when burning. If the time is short, the potatoes will not be enough. If they grow, they will paste into a pile. It is better to be soft but not scattered.

Authentic method of braised carp

Raw materials: 750g carp, 200g sugar, soy sauce and cooking wine10g each.

2g of onion, 2g of ginger, 20g of vinegar/kloc-0, 3g of garlic and 3g of refined salt,

Test starch100g, clear soup 300g, peanut oil1500g.

Production method:

1, carp, viscera, cheeks, every 2.5 cm straight on both sides of the body, and then obliquely into a knife, lift the fish tail to open the knife edge, and sprinkle cooking wine and refined salt into the knife edge for a little pickling;

2. Clear soup, soy sauce, cooking wine, vinegar, sugar, refined salt and wet starch are mixed into thick juice;

3. Sprinkle wet starch on the knife edge and fry it in 70% hot oil until the skin becomes hard. Soak it in low fire for 3 minutes, then fry it in high fire until golden brown, take it out and put it on the plate, and knead the fish by hand;

4. Put the onion, sauce and garlic into the pot and fry until fragrant, then pour in the prepared sauce. When foaming, use the boiling oil of fried fish to rush into the juice, stir-fry it and pour it on the fish quickly.