marinated duck

Practice 1. Clean the ducks, and clean the ginger and garlic. 2. Put cold water in the pot, put two onions and ginger slices, put the ducks in, and cook with a gun. After the water boils, use a small fire, skim the floating foam, add the cooking wine to a slow fire for 15--2min, turn off the fire, fish up the ducks, and pretend to keep the soup. 3. Wash the cauldron and keep the rest. There is also a portion of onion covered in the bottom pot (to avoid the duck sticking to the pot when stewing). 4. Put the domestic duck into the pot, pour more than half of the duck soup just now, add two spoonfuls of soy sauce and soy sauce, cover it, turn the fire to a low heat and simmer slowly, and turn over the plate for the domestic duck several times during the period. If you feel that the juice is too little during the period, you can add a little, stew for about an hour, open the cover and poke the duck meat with chopsticks. Add two spoonfuls of pure honey (white sugar is ok), and then pour the juice on the ducks with a spoon, until the ducks are all colored, and then the soup will be collected. 5. When the juice is not collected much, the ducks can be packed up, and when the ducks are cool, cut into pieces and put on the plate, and pour the juice to serve. Braised beef tendon with bean curd

Method 1. Blanch the beef tendon (that is, put raw beef tendon in a cold water pot, wait for water to boil, continue to burn for 2min, and wash the blood water with cold water), and control the drying. 2. Put the beef tendon in a clean pot, and add all the star anise, cinnamon, winter shavings, ginger and soy sauce rice wine properly, and then boil it when it becomes popular. The sauce marinated with star anise cinnamon and other materials for too long will taste medicinal when taking the juice, so here, we should fish up all the seasoning raw materials on the way. If possible, we'd better change the pot, just move the mutton tendon and tea soup and cook it again until the mutton tendon is soft and rotten. 4. When the mutton tendon can be easily pierced with chopsticks, add the soaked tofu skin and Pleurotus ostreatus, and continue to cook together for 1 minutes to turn red and slightly dry some juice. Sprinkle onion or diced pepper on it. saury

Practice: 1. Clean up the saury, and the scales on its back have declined without cleaning, and it is nutritious. We usually tear off the dorsal fin of saury to reduce most of the fishy smell. This step is very important. 2. Add knife flowers to the body of saury, which is also convenient to taste, and then cut it into five or six centimeters. 3. Add onion, ginger, rice wine and marinate him for about 15 minutes, which will remove some of the fishy smell and make the shareholding taste good. 4. After pickling, put some oil in the pot and fry the swordfish until both sides are golden yellow. The swordfish is very easy to cook, and it is basically cooked after frying. 5. You don't have to throw away the oil inside. You put in the onion, ginger, star anise and pepper, stir-fry the fragrance, and then add the saury. 6. Pour in the boiling water that will not pass the swordfish, add shallots and garlic cloves, and simmer until the water is almost dry, and the swordfish is absolutely delicious. Set the plate.