Crispy Duck with Sour Sauce

Ingredients & Accessories:

1 Duck Breast, Abundance of Broccoli, 1 Mango, Carrots in Small Amounts, Green Onion in Small Amounts, Ginger in Small Amounts, Onion in Small Amounts, Red Pepper in Small Amounts, Sour Plum Sauce in Moderate Amounts, Salt in Moderate Amounts, Basil in Small Amounts, Thyme in Small Amounts, Cream in Small Amounts, Butter in Small Amounts, Rice Wine in Small Amounts, White Brandy in Small Amounts

Instructions:

1. Chop carrots, green onion, ginger, red pepper and drizzle with rice wine to cover, beat into juice, add salt and cover the duck breast for 2 hours.

2. Bake at 240 degrees for 15 minutes, remove.

3. Boil broccoli with salt until rotten, puree and add a little cream to adjust.

4. Mix mango flesh with sour plum sauce, heat.

5. Fry the duck breast until golden brown and plate it.

Fermented Eel in Soy Sauce

The eel is long and slender, so it has the meaning of a long life and a hundred years old. Many people use fermented eel in a banquet as a main course. Fujian fermented bean curd is widely used in cooking river and seafood, fermented bean curd can make the flavor of river and seafood more than one level.

Ingredients & Accessories:

500g Eel, 30g Fermented Bean Curd, 8g Green Onion, 3g Ginger Puree, 3g Garlic Puree, 3g Red Chili Powder, Green Onion in Moderate Amounts, Mint Leaves in Moderate Amounts, Red Chili Strip in Moderate Amounts, Ginger Strip in Moderate Amounts, Oyster Sauce 5g, White Brandy 5ml, Fragrant Oil 3g, White Sugar 2g, Flavoring 3g, Potato Starch 5g, Black Pepper 1g

Instructions:

1. Clean the eel and cut 1 knife every 0.5 cm on the back, cut into pieces for later use.

2. Mix fermented bean curd, chopped green onion, ginger puree, garlic puree, red chili powder, oyster sauce, white brandy, fragrant oil, white sugar, flavoring, black pepper and finally add potato starch.

3. Arrange the cut eel on a plate in a crane shape, steam for 10 minutes and remove, pour hot oil.

4. Garnish with green onion, red chili strip, ginger strip and mint leaves.

Iron Rod Yam Bean Braised with Dongpo Pork

This dish has a red and transparent meat, and a wine aroma; iron rod yam is soft and delicious, and fragrant in the mouth. The yam with a high starch content can absorb the excess oil from Dongpo pork, which can make the yam have the fragrant aroma of rich meat sauce, and also dispel greasy, achieving two in one. It is a warm dish, recommended to everyone.

Ingredients & Accessories:

1000g Pork Belly, 2 Roots of Iron Rod Yam, 6 Pieces of Broccoli, 2 Slices of Large Ginger, 2 Star Anise, 1 Inch of Cinnamon, 1/2 Green Apple, 5g Chinese Licorice, 2 Red Chilies, 2 Green Onions, 120g Flowering Wine, 25g Soy Sauce, 5g Vinegar, 30g White Sugar, 5g Honey, 1 Spoon of High-Quality Broth

Instructions:

1. Burn the hairy roots of iron rod yam with a fire gun, scrub until white, cut into segments, steam until segmented.

2. Cut the pork belly into 3 cm cubes, put into boiling water for 10 minutes.

3. Put a little oil and water in a cold pot, add white sugar to dissolve (dissolve, not caramelize sugar), add honey, put in the auxiliary seasonings, and put in the boiled five-flavor water.

4. Fry the pork belly in a small flame until golden yellow. (During the process, there will be oil dripping, you must be careful. The temperature must not be too high, do not fry sugar into sugar color, don't worry about not coloring.)

5. Then add vinegar (must add vinegar first, remove the greasy and spicy), then

6. Boil the pot, add fragrant green onion. Add a spoonful of high-quality broth, add yam and seal the surface.

7. Add the steamed yam to the pot with a large pot, seal the surface.

8. Arrange broccoli in a plate with the steamed yam.

8.