These 4 special dishes that adults and children love to eat, simple and home-cooked, the more you chew, the more fragrant it is!

Braised duck

Ingredients

Half a duck, an appropriate amount of onion, half a garlic 6, an appropriate amount of millet spicy, 20-30 peppercorns, 4 star anise, 4 bay leaves, 5 ginger, 20-30 peppercorns, 10 rock sugar grains, an appropriate amount of salt, an appropriate amount of dark soy sauce, an appropriate amount of cooking wine, half a bowl of aged vinegar, a small half bowl, a large spoon of bean paste

steps

Prepare the ingredients and wash half of the duck (no need to cut into pieces).

Heat the oil, the oil is a little more than usual for stir-frying, pour all the ingredients into it (except for the duck), and stir over medium-low heat to bring out the fragrance.

Stir-fry until the ingredients are slightly browned, then add a tablespoon of bean paste.

Continue to stir-fry until the bean paste and ingredients are fully combined, at this time, add a little salt (a little more than usual stir-fry), rock sugar, a tablespoon of dark soy sauce, a tablespoon of light soy sauce, a tablespoon of cooking wine, a small tablespoon of aged vinegar or rice vinegar, and stir-fry evenly.

Add half a pot of water and bring to a boil over high heat.

Put the washed duck in and boil for 5 minutes.

Turn the other side over and continue to boil until the water is boiling.

Turn into a casserole.

Cover the pot, bring to a boil over high heat and reduce the heat to low for 15 minutes.

After 15 minutes, open the lid and turn the other side.

Continue to cook for 15 minutes. Turn it over again.

Because there is more brine this time, I also prepared some chicken feet, but the chicken feet are relatively easy to boil and should not be served too early.

Cook the duck for 15 minutes on both sides, remove the chicken feet, and continue to cover the pot and cook for 10 minutes. If you don't have chicken feet ready, cook them on each side for 20 minutes. A total of 40 minutes of low heat, do not open the lid after cooking, turn off the heat and continue to let the duck simmer in the brine for 2-3 hours, more colorful and flavorful.

Let the duck cool and cut into small pieces.

Drizzle some more marinade.

Sprinkle with some chopped green onions. This is a brine duck dish that both adults and children love.

Stir-fried fungus with cabbage

Ingredients

1 small handful of fungus (dried) 4 baby cabbage, 30g shrimp skin, 1 tablespoon vegetable oil, 4 dried chili peppers, 1 teaspoon ginger slices, 2 slices of garlic, 2 shallots, 2 small spoons of Pixian bean paste, 4 teaspoons of soy sauce, 2 teaspoons of salt, 3 teaspoons of vinegar, 1 teaspoon of sugar

steps

Soak the fungus in water in advance;

Tear into small pieces and drain;

Wash the cabbage, break it into two sections, and drain the water;

Prepare cooked shrimp skin;

Then prepare dried chili peppers, Sichuan peppercorns, ginger shreds, garlic shreds, and green onion segments;

Heat a wok and pour in an appropriate amount of vegetable oil to heat again; Add dried chili peppers, Sichuan peppercorns, shredded ginger, shredded garlic and green onions and stir-fry until fragrant;

Then add Pixian bean paste and stir-fry;

Add the fungus, add the soy sauce and stir-fry quickly;

Add the shrimp skin and continue to stir-fry;

Add the cabbage stalks and stir-fry for 3 seconds, then add the cabbage leaves and stir-fry quickly;

After the ingredients are stir-fried, add an appropriate amount of vinegar, salt and sugar;

Stir-fry evenly, turn off the heat and remove from heat.

Stir-fried beef with shredded white radish

Ingredients

1 white radish, half a catty of fresh beef, 4 cloves of garlic, 10 grams of ginger, 10 grams of chili, 2 small half bottles of beer, 2 spoons of light soy sauce, 1/2 spoon of dark soy sauce, 1 spoon of sugar, 1 spoon of oyster sauce, half a spoon of chicken essence, appropriate amount of salt

steps

After washing the beef, soak it in clean water, and the soaking time is about an hour, so that the blood and impurities in the beef can be released, and the fiber can be softened, and some beef can be soaked in water for about 15 minutes, and then cut into shreds against the grain for later use;

Finely chop the garlic, cut the ginger into shreds, and cut off the green pepper;

Wash the white radish and cut into thin strips;

Put more oil in the pot, put the beef in the hot oil and stir-fry quickly;

Saute until most of the beef is browned;

Pour in the beer, stir well, and set aside; Be sure to put it on the plate in time, most of the discoloration can be, the beef is easy to fry old, and the beer can also be replaced with cooking wine, rice wine, etc., different wines have different fishy effects, and the taste and flavor will be different;

Pour a little oil into the pot again, pour in minced ginger, minced garlic, chili flakes, and stir-fry constantly, the amount of the three can be adjusted according to your preferences, for example, if you like spicy food, you can put more chili peppers, and if you don't like it, you can not put it or put less;

After stir-frying, pour in the shredded white radish;

Stir-fry until the shredded white radish becomes soft and transparent, and stir-fry until about 8 medium rare

Pour in the first fried shredded beef and stir-fry for about 1 minute;

Finally, add an appropriate amount of salt, 2 tablespoons of light soy sauce, half a tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of sugar, and half a tablespoon of chicken essence;

Stir-fry evenly over high heat, and remove from the pan.

Stir-fry razor clams

Ingredients

1100g razor clams, 300g vegetable oil, 1 ginger, 30 cloves of garlic, 10 spicy millet, 2 shallots, 2 coriander, 1 tablespoon of cooking wine, 3 tablespoons of light soy sauce, 2 tablespoons of steamed fish soy sauce, 3 tablespoons of fresh pepper sauce, 1 can of beer

steps

Prepare the ingredients: razor clams, ginger, garlic, millet spicy, coriander, shallots; Soak the razor clams in water for 2 hours in advance to let them spit sand; A few drops of sesame oil can be dropped in clear water to help razor clams spit sand;

Ginger shredded; shallots cut off; coriander cut; millet spicy cut rings; Garlic cubes;

Heat a wok and pour in vegetable oil to heat;

Add razor clams and stir-fry quickly over high heat;

After observing the clams coming out of the water, turn off the heat;

Remove the razor clams and discard the juice; This step helps razor clams get rid of the fishy smell;

In another oil pot, add shredded ginger, green onions, garlic and millet to stir-fry until fragrant;

Add razor clams and stir-fry over high heat; Then add cooking wine, light soy sauce, steamed fish soy sauce, and fresh pepper sauce;

Stir-fry quickly and evenly;

Pour in an appropriate amount of beer, spread over the ingredients, cover and cook for a few minutes;

After the ingredients are cooked, reduce the juice on high heat, sprinkle in the coriander segments, stir-fry evenly, and turn off the heat;