Spicy dry pot duck intestines: 1. Use animal oil to cook the vegetable pot, heat the oil to 80%, fry it in winter, scoop it up and put it in a bowl, add a little soy sauce and rice wine, steam it in a steamer for about 5 minutes until it is soft and rotten, and take it out. 2. Remove the grease residue from the trotters, wash them with warm water, cut them into sections, blanch them in a boiling water pot, and drain the water. 3. Put pork suet in the pot, boil it to 80% heat, add white sugar and stir-fry until bright red, add beef tendon and stir-fry for coloring, add white soup, boil it with a cooker, and turn to low heat for seasoning.

Braised chicken legs: 8 chicken legs, Coca-Cola 1 can, ginger slices 1 slice, star anise 1 slice, shallots 1 slice, shallots 5cm, edible salt 2g, rice wine 1 teaspoon and soy sauce/kloc-0. Wash shallots and cut into circles. 2. Boil water, add rice wine, edible salt and chicken legs, and bring to a boil. 3. Heat the oil in the pan, add the shallots, star anise and ginger slices and stir-fry until both sides are yellow. 4. Add soy sauce and edible salt, stir-fry until fragrant, pour in cola and cook until thick, for 20 minutes.

Green pepper food from tiger skin: 8 green peppers, 2 cloves of garlic, rice vinegar 15mL, sugar 15g, soy sauce 5ml, cooking oil 15ml, and proper amount of edible salt. Exercise 1. Wash the pepper, cut off the top of the head, dig the seeds with a knife, peel the garlic and slice it. 2. Put the soy sauce, sugar, rice vinegar and salt into the dish and stir it into sauce. 3. Put the oil in the pot and heat it on low heat for 4 minutes, then unload the pepper into the pot, gently press the pepper with a frying spoon, and turn the pepper over from time to time, so that the double skin of the pepper will wrinkle when the average heat is high.

Food for pouring fish: 1 strip of carved cloud, appropriate amount of red powder, a small amount of edible salt, 1 tablespoon of soy sauce, 1 slice of onion, 5 slices of ginger, 2 cloves of garlic, 2 tablespoons of rice wine, 3 drops of sesame oil, 1 tablespoon of bibimbap sauce, appropriate amount of edible oil,/kloc-0. Practice: 1. Cut Xia Yun, wash the internal organs, cross the fish on both sides, and sprinkle with white pepper and salt 15 minutes. 2. Fry the fish in a hot pot of hot oil until golden and crisp, and take it out for use (pat the fish thin with red powder before putting it in). 3. Wash the pan with cold oil, saute shallots, sauces and garlic paste, add a proper amount of bibimbap sauce, and stir-fry the fragrance according to your own taste. 4. Add the right amount of water, and then put the fish in the pot.