It tastes fragrant and chewy, super rice, and several large plates are instantaneous!

Beer duck

Materials

Duck meat diced, beer, ginger, garlic, Sichuan peppercorns, dried red pepper, star anise, cinnamon, light soy sauce, dark soy sauce, sugar, salt, pepper

method

Wash and chop the duck and blanch it for later use

Put a little base oil in the pot, add ginger and garlic slices, dried red pepper, star anise, cinnamon, and Sichuan pepper and stir-fry until fragrant

Pour in the duck pieces and stir-fry. Add light soy sauce, dark soy sauce and a little sugar and stir-fry well. (This step will be stir-fried until you think you can't do it without adding water)

Add the beer that can cover all the duck pieces, add salt to taste, bring to a boil over high heat, cover the pot and simmer for about 40 minutes

Reduce the juice over high heat and sprinkle with a little pepper

Leek powder

Materials

250 grams of minced meat, 1 handful of vermicelli, 1 handful of leeks, half an onion, ginger and garlic, a little millet, 3 spicy salts, a little cooking wine, a little white pepper, a little teriyaki soy sauce, 1 tablespoon of oyster sauce, a little chicken juice

method

Prepare the ingredients;

Soak sweet potato vermicelli in boiling water in advance to soften;

Heat the pot, pour a little oil, add minced meat and stir-fry;

When the minced meat is white, add green onions, ginger, garlic and millet to stir-fry until fragrant;

If you like spicy food, you can add a spoonful of bean paste, depending on your preference, I don't add it to feel better;

Add a pinch of salt, cooking wine, white pepper, Totole fresh chicken juice, 1 tablespoon of oyster sauce, 1 tablespoon of June Snow braised soy sauce, stir-fry well and stir-fry until fragrant;

Then add an appropriate amount of water, add a little more water, the vermicelli is easy to absorb water;

Pour in the drained sweet potato vermicelli;

Stir-fry evenly, cover the pot and simmer over low heat for about 5 minutes, and turn off the heat when the soup is not much;

Remember, the water is not boiled dry, and this dish needs to have some soup vermicelli to be delicious;

Heat a casserole and add the onion shreds;

Pour in the boiled vermicelli;

Sprinkle with minced leeks and turn off the heat;

Stir evenly, the leek overflowing powder is ready, fragrant and chewy, super rice~

The practice of braised pork

Ingredients

600g of pork belly, appropriate amount of oil, appropriate amount of salt, 1 tablespoon of light soy sauce, 2 tablespoons of dark soy sauce, appropriate amount of green onion, 2 tablespoons of sugar, 1 tablespoon of cooking wine, appropriate amount of ginger

steps

Wash the pork belly and cut into small pieces.

Pork belly in a pot under cold water After boiling, remove and wash.

Heat oil in a pan, add the pork belly and stir-fry slowly until a little browned and grease comes out.

Add green onion and ginger, and cook wine to remove the smell.

Add an appropriate amount of dark soy sauce and light soy sauce.

Add a bowl of water, add sugar, appropriate amount of salt Bring to a boil over high heat, turn to low heat and simmer for 35 minutes.

Turn on high heat before cooking.

The practice of stir-fried vermicelli with green vegetables

Ingredients

2 handfuls of longkou vermicelli, 4 small greens, 100 grams of pork, 1 carrot, 1 tablespoon of oil, appropriate amount of salt, 2 cloves of garlic

steps

Soak the vermicelli in cold water until soft. Try not to use hot water, let alone blanch.

Cut the meat into shreds, add an appropriate amount of starch and soy sauce to grasp well.

Wash the greens and cut them into small pieces, shred the carrots, and mince the garlic.

Heat the oil in a pan and cool the oil, warm the oil to a hot temperature, first add the carrot shredded meat and garlic and fry until the shredded meat changes color.

Add the green cabbage stalks and stir-fry quickly until the surface of the stems is slightly wrinkled.

Put in the leaves, vermicelli, pour in soy sauce, salt to taste

Pick up with chopsticks and stir evenly to get out of the pot.