I like my mom’s cooking the most. My mom didn’t know how to cook before, but she slowly learned it after marrying my dad. My dad said that he taught me that my mom’s cooking is so delicious now.

Haha, my mother has so many specialties, but those are my favorites. I really can’t get enough of them!

1. Fried sweet potato vermicelli. My mother’s fried sweet potato vermicelli is as good as a chef!

Because I especially like to eat vermicelli. This is what my mother learned for me. Now every time I go home, I will ask my mother to fry vermicelli for me. I stayed there for a week last time. Every time my mother comes home from get off work, I Everyone is clamoring to eat vermicelli, and my mother says I don’t like eating it so much!

It’s really a pleasure to eat!

When my mother stir-fries vermicelli, she first boils the vermicelli with water, then chops onion, ginger, garlic, minced lean meat, and dried chili peppers.

Heat the oil until red, add the spiced minced meat, then add the blanched vermicelli, stir-fry, season and adjust the color, and sprinkle some chopped green onion when it's finally out of the pan, perfect!

One time I purposely skipped breakfast and planned to eat a large plate of vermicelli at noon. However, a guest arrived and the entire two plates of vermicelli were completely wiped out by the guests. When I was served, I fainted in the toilet from crying!

2. Beer-roasted duck. This is also my mother's specialty. Especially for my brother and I, two foodies who love meat, it is a dish that can whet our appetites!

My mother washed and chopped the fresh shelduck she bought back into pieces, then blanched it in boiling water to remove all the grease and dirt that could not be washed away, and then put it in the pressure cooker for a while.

I know what my mother put in. Anyway, the stewed duck has no smell at all. Then she put the stewed duck into the pot and stir-fried, added various accessories, and finally poured in two large bottles of beer and brought to a boil over high heat.

, simmer over medium heat until the beer is almost dry. When the beer is almost dry, add the ingredients, add chili to season, and it’s ready to serve!

This kind of beer-roasted duck is particularly fragrant. It tastes soft but not rotten, chewy, fragrant and spicy. Every time a large plate is eaten, my brother and I will destroy it without leaving any soup!

3. Spicy dried beans. I especially like to split the steamed buns from the middle, and then put a big spoonful of spicy dried beans to turn into sandwich steamed buns. Take a big bite. It tastes fragrant and chewy. The most important thing is that it tastes good.

It’s so spicy, I’m drooling just thinking about it!

However, spicy dried beans are more difficult to make. They can only be found once in a while. You need to blanch the fresh beans in boiling water in the summer, then take them out and expose them to the sun until they are so dry that you can no longer chew them.

During this period, you have to dry the peppers, cut the colorful peppers into strips and dry them in the sun. This dish is usually only eaten during the Chinese New Year. Spicy dried beans are dried beans with dried peppers soaked in them and then stir-fried in a pot.

Various auxiliary ingredients and dry red pepper seasoning, stir-fried in this way, are particularly delicious. The more you eat, the spicier it becomes. The spicier it is, the more you want to eat it. You can't stop. You can use this with rice, wine, noodles, or porridge.

, all will work, especially appetizing.