Ingredients: half a duck, three slices of angelica, and half a spoonful of salt.

Practice: Wash the duck, stamp it, put it in a pot, and add 10 bowl of water; Adding Radix Angelicae Sinensis, and heating; After starting to exhaust, add low fire 15 minutes; Exhaust, open the lid and add seasoning.

2, pineapple bitter gourd chicken

Ingredients: half a chicken, pineapple 1 piece, one bitter gourd and half a slice of ginger.

Practice: thoroughly wash the chicken, cut into pieces, cut the bitter gourd in half, dig out the seeds in the middle, and then cut into pieces; Peel ginger and cut into pieces, wash pineapple and cut into pieces; Put all the above things into the pot, add water until the materials are submerged, and stew for 20 minutes.

3, cola braised pig's trotters

Ingredients: a can of coke, two trotters, half a catty of peanuts, a little soy sauce and monosodium glutamate.

Practice: Wash pig's trotters and cut into pieces, put them into an electric pressure cooker with peanuts, cola and other seasonings, and add a small bowl of water; After the pressure cooker makes a sound, stew it in medium heat 15 minutes and serve.

4. Fried rice with cabbage

Ingredients: 300g of rice, 3 Cantonese sausages, 3 Chinese cabbage leaves, proper amount of water, 2 tablespoons of canned Chinese cabbage.

Practice: Wash the rice, wash the vegetables and tear them into pieces, slice the sausage, put a proper amount of water (Mi Yue is not more than 1 cm) into the rice, put the sausage and vegetable leaves at the same time, and adjust the electric pressure cooker to the rice stall. Do not put oil in the wok, put the cooked rice in the wok and add the cabbage and stir well.

5, pot roast elbow

Ingredients: 500g of elbow meat, 2 slices of fresh ginger, 2 slices of onion, 25g of soy sauce, 75g of sweet noodle sauce, 50g of cooking wine, 200g of pepper and salt noodles 1 g, 200g of wet flour, 50g of soy sauce, and 50g of vegetable oil1500g (dosage100g).

Practice: scrape the fine hair on the elbow, put it in the boiling water pot for eight times, take it out and wash it, cut it into pieces with a width of 1.5cm, put it neatly in a steaming bowl with the skin down, pour in the soy sauce and cooking wine, put it on the onion and ginger slices, steam it in the steamer for 3 hours, and control the soup after taking it out; Mix the wet dough powder, refined salt, cooking wine and soy sauce in one place and stir evenly to form a colored paste. Pour half into the flat plate, and then put the elbow skin on the flat plate one by one. Then, pour the remaining colored paste evenly on the elbow for later use; When the wok is on fire, pour in the vegetable oil. When it is 70% hot, turn to low heat.

Pick up the flat plate of meat, gently push the elbow into the oil pan, and when it is slightly hard to fry, gently lift it at the bottom of the pan with a spatula to prevent the clean pan from burning the skin of the elbow, and move the oil pan to the fire to continue frying. When the oil temperature rises to 80%, move it to low fire for soaking and frying. When the bottom of the elbow is half worn, turn it over with a spatula and fry it on it. Use iron chopsticks to evenly punch holes in the elbow for easy frying. When the oil doesn't ring or bubble, move it to Wanghuo, fry it for nine times, take it out, cut it across the meat strip with a knife into three sections, the middle section is 6cm wide, then cut off one section on both sides with an oblique knife every 1.5cm wide, put it in the middle of the plate to form a saddle shape, and sprinkle with salt and pepper noodles.