Beans roast duck 1, geese washed, chopped and soaked in warm water for 30 minutes. 2. Soak the sour cowpea in small water for a while, cut it into sections, cut the bell pepper into rings, cut the onion into sections, and chop the onion and ginger. 3. Take the water out of the pot, put the cold water into the duck pieces, add 1 spoon of rice wine, blanch the water, skim the floating foam after the water boils, and drain it after the color fades. 4. Put the oil in the pot. When the temperature reaches 6 minutes, add goose. 5. Stir-fry until the goose fades, and put it in winter shavings, minced onion and ginger, and pepper rings. 6, stir well, cook rice wine, Pixian bean paste, soy sauce, stir-fry. 7. Add appropriate amount of cold water, cook until goose 7 is mature, and add sour cowpea. 8. Add salt, monosodium glutamate and sugar and stew until the dish is cooked. 7. Add water and starch to thicken the dish, and then serve.

The main ingredient of boiled bullfrog is 350g of bullfrog, the auxiliary material is Chinese cabbage150g, and the seasoning is shallot10g, white garlic10g, 5g of ginger, 5g of dried pepper, 4g of rice wine15g of salt and 4g of soy sauce/kloc-0. Frog marinated with spicy powder15min; Stir-fry the frog in a hot oil pan until it is white; 2. Add some oil, then add onion, ginger, garlic, pepper and spicy powder and stir fry; 3. Add a big bowl of water, and then pour in a better frog; Put rice wine, salt, soy sauce, etc. Until it is almost mature; Add lettuce leaves and a little monosodium glutamate to serve.

The method of burning lamb chops with potatoes: 1. Cut the roast lamb chops into strips, put cold water in the pot, boil and take them out. Wash the onion and garlic into strips and slices, blanch with boiling water 1min to take out the spicy skin, and wash the green pepper and slice. 2. Cool the oil in a hot pan, burn 50% white sugar in the oil, slowly stir-fry it into brown foam, add the roast lamb chops and stir-fry them evenly, and stir-fry the lamb chops with low heat to give off moisture and fragrance (about 3 minutes). 3. Add star anise, pepper, Amomum villosum and spicy skin, stir-fry, soak the roasted lamb chops in water, bring to a boil, and turn to low heat for 40 minutes. 4. Wash the potatoes, peel and slice them, put them in a pot and stir them evenly, add salt and stir them evenly, and put the lamb chops and potatoes into a high fire barbecue. 5, add onion, garlic, green pepper, chicken essence and stir fry evenly.