Prepare food for Sour Plum Duck: a whole duck, onions, ginger slices, garlic cloves, sour plum sauce, rock sugar, light soy sauce, dark soy sauce, rice wine, and rice vinegar.

Preparation process: 1. Clean and chop the duck into three or four large pieces. Put a little vegetable oil in the pan and insert the duck into it and fry it. Fry the skin side first, fry until both sides are golden brown, and then remove it.

Put into a spare stone pot.

2. Heat the oil in the pan again, add the onions, ginger slices, and garlic cloves and sauté until fragrant, then add the goose meat.

Then add sour plum sauce, appropriate amount of rock sugar, light soy sauce, dark soy sauce, rice wine, rice vinegar, and appropriate amount of cold water to cover the food.

3. Bring to a boil first, then turn to low heat and cook slowly. Cook until the goose becomes loose, then stir-fry the goose meat and turn into a sugary color. If you want to keep some juice for the bibimbap, there is no need to drain it.

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4. Take the steamed goose out and let it cool, chop into pieces and put on a plate, pour the sauce on top of the goose.

Food for sweet and sour pork ribs: pork ribs, salt, sugar, mature vinegar, light soy sauce, dark soy sauce, rice wine, peppercorns, galangal, and star anise Method 1. Clean the spareribs and add water to the pot. Add appropriate amount of water, rice wine, and peppercorns to the pot.

Add the ribs and star anise, bring to a boil and simmer over low heat for half an hour.

2. Pick up the ribs and put them in a basin. Add 1 tablespoon light soy sauce, 1/2 tablespoon dark soy sauce, 2 tablespoons rice wine, and appropriate salt to marinate for 20 minutes.

3. Heat the vegetable oil in the wok, put the ribs into the oil and fry until golden brown on both sides.

4. Leave a small amount of oil in the pot, add 3 tablespoons of sugar, a little bone broth, and a little salt (salt has already been added when pickling, don’t add too much), add the ribs and cook for 5 minutes on medium-low heat.

Thousand-sheet rolls of daylily mushrooms Food: soybean oil skin, daylily mushrooms, garlic cloves, green onions, light soy sauce, dark soy sauce, vinegar, oil, sugar, tapioca starch Method: (1) Wash the soybean oil skin and cut into long strips, wash the daylily mushrooms

Cut off the roots and set aside the green onions and garlic cloves.

(2) Sauce: Pour an appropriate amount of white sugar, light soy sauce, dark soy sauce, rice vinegar, oil, tapioca starch, and appropriate amount of cold water into a bowl and mix well to form a sauce. Set aside.

(3) Smooth out the soybean oil skin, add a handful of enoki mushrooms, fold them up and secure them with a wooden skewer, and set them aside one after another.

(4) Boil oil in a pot and add the processed bean skin enoki mushrooms. Turn on low heat and fry over low heat until the color fades on both sides. Add a small amount of minced garlic and sauté until fragrant.

(5) Add the fried sauce and gently roll the mushrooms until they are evenly coated in the sauce.