Practice:
1, domestic ducks are washed and chopped, and ginger is broken in one piece. Boil the water in the pot, put the duck pieces and cook for about 3 minutes to remove the blood.
2, after fishing up too cold, control dry for later use.
3. Heat the oil in the wok to 70%, stir-fry the duck pieces, constantly stir-fry the duck pieces in the wok, and force out the moisture of the goose meat. When the duck skin becomes tighter and the duck pieces become smaller, transfer the fried duck pieces to the pressure cooker, and the wok does not need to be washed.
4. Add ginger and dried Chili, pour a whole bottle of beer, then cover the high-pressure pot cover and turn to fire.
5. After the gas rings, turn to medium and small fire for about 20 minutes, turn off the fire, and of course let the pressure cooker vent.
6. Open the high-pressure pot cover, move the cooked duck pieces back to the wok, pour the old sauce and color, and put the old rock sugar and salt seasoning. Open the lid and collect the juice.
7. In the end, only a little thick juice is left.
Spicy fried chicken with millet food: spicy millet, chicken, garlic, salt, soy sauce, rice wine.
Practice:
1. Chicken Jane cold water into the pot, boiled and discolored, taken out and sliced.
2. Cut the chicken into small pieces and marinate it with salt, rice wine and soy sauce for more than 30 minutes.
3. Cut the garlic into minced garlic, and cut the millet into pieces for reservation.
4. The oil in the wok is hot, then add the minced garlic and millet spicy to the wok, and stir-fry the chicken gizzards. Because of the pickling, you don't need to put seasonings. Stir-fry until the chicken is cooked, and then you can serve.
Casserole fish head practice:
1. Wash the fish head for later use.
2. Wash the raw ginger, onion and garlic, now boil a pot of water for reserve, pour the cooking oil into the wok and add a small piece of animal oil to heat it, add the raw ginger and onion to stir fry, and add the chopped pepper fish head to stir fry.
3. After stir-frying, pour in boiling water. When the fire boils, simmer on low heat. About ten minutes, after heating the stone pot, pour the chopped fish head into the stone pot.
4. Peel the tofu, slice it into a stone pot, and bring it to a boil.