1. Beer-roasted duck

1. Peel the ginger and set aside.

2. Put an appropriate amount of oil into the pot.

3. Add the cut duck meat and stir-fry until the oil is released.

4. Just see that the duck meat is slightly yellowed on both sides.

5. Put in a bottle of prepared beer.

6. Add peeled and flattened ginger into the beer; cut into pieces the dried chilies. Then add an appropriate amount of dark soy sauce, bring to a boil over high heat, and simmer over low heat for 20-30 minutes.

7. When you see that the soup has become very thick after 20-30 minutes, turn to high heat to reduce the juice. Put it on the plate and take it out of the pot.

2. Nanchang snails

1. Peel the ginger and cut the garlic into pieces.

2. Put oil in the pot and heat it up.

3. Add garlic seeds to bring out the aroma.

4. Add dried chili pepper to release the fragrance.

5. Add the snails and stir-fry.

6. Add dark soy sauce and stir-fry.

7. Add appropriate amount of water, bring to a boil, add ginger, perilla, bay leaves, and appropriate amount of sugar. Cook over low heat until there is a small amount of soup.

3. Steamed crucian carp with eggs

1. Slaughter the fresh crucian carp, scrape the scales and remove the gills, break the belly and remove the internal organs, and wash.

2. Put the head, tail, and middle part of the fish into a bowl, add an appropriate amount of refined salt, cooking wine, and marinate slightly.

3. Marinate the fish for a while, add 15 grams of scallions and ginger pieces (beat them loosely), put them in a basket and steam them over high heat. 4. After the fish is steamed, take it out, remove the scallions and ginger, take out the fish head, Decant the fish tail and reserve the soup.

5. Pick out the fish bones and bones, and set aside the fish body for later use.

6. Add 300 ml of water and fish soup to the egg white, add appropriate amount of MSG and refined salt and mix well.

7. Take a large soup bowl, pour half of the egg liquid into it, steam it in a basket, take it out, and then put the shaved fish body on it.

8. Place the fish head on one side and the fish tail on the other side of the fish body, making it look like a whole fish.

9. Pour in the other half of the egg liquid, steam it in a basket and take it out (this step makes the crucian carp in the steamed crucian carp egg covered with white egg white, leaving only the head and tail exposed. If you omit this step, The crucian carp is half floating on the egg white).

10. Sprinkle 5 grams of chopped green onion and drizzle with sesame oil.

4. Potato braised pork ribs

1. Marinate the pork ribs with appropriate amounts of Zhuhou sauce, salt, soy sauce, oil and cooking wine for 15 minutes.

2. Peel and cut potatoes into cubes.

3. Heat oil and sauté the ginger and garlic slices until fragrant, add the pork ribs and stir-fry until they change color, add the potato cubes and stir-fry for a few more times. Pour in boiling water to cover the ingredients, bring to a boil again and simmer over medium heat until the potatoes are soft. Turn the powder over high heat to collect the juice.

5. Spicy Beauty Hoof

1. Wash the pig’s feet and chop them into small pieces. Boil warm water in a pot, add the pig's feet and bring to a boil, then cook for about ten minutes.

2. Take out the pig's feet, rinse them with cold water, drain them and set aside.

3. Heat two tablespoons of oil in a pot, stir-fry the pig's feet over low heat until the skin is slightly brown.

4. Put a spoonful of oil in the pot, add 1 green onion, 5 slices of ginger, 4 cloves of garlic, pepper, grass fruit, bay leaves, cloves, fennel, licorice, cinnamon, and hawthorn to the cold oil. Dry and stir-fry over low heat until fragrant.

5. Take another pot, put the ingredients and pig's feet that were stir-fried in step 4 into the pot, add cooking wine, light soy sauce, and water.

6. After the high heat boils, continue to cook for 15 minutes, then turn to low heat and cook until the soup is thick and only half the amount remains.