Ingredients: salt,Hangzhou pepper,carrots,pork,eggs,pepper,cooking wine,salad oil,sesame oil,onion,Jiang,warm water
Anhui cuisine: In my impression of more than 20 years, it has always been oily, heavy in taste, salty and spicy, heavy in color, high in heat, love to braise, stew, stir-fry, and stuffy... and other characteristics. There are few steamed or clear dishes. For example, if you treat it at home, after eating, you will see that the remaining dishes are almost white, clear and light stir-fried dishes, and steamed and stewed dishes, which seem to be less popular. Because locals have long been accustomed to accepting the unique "heavy taste" of Anhui cuisine. <br /><br />My mother also sent the fish from her hometown in Anhui. Looking back on it, I didn't like to eat it before. For some reason, I went to another place and missed the taste of my hometown. I miss those local dishes in my hometown. Sometimes even boxes of green radishes are brought to Shanghai, like a vegetable dealer...
Guangdong is the earliest province in China to open to the outside world, with a history of 170 years. From 1840 to 1845, Guangdong withstood the baptism of two Opium Wars artillery fire, and gradually opened the southern gate of the motherland by the strong ships of British imperialism. Since the Opium War, it passively opened trade ports to the outside world and ceded Hong Kong to the British, thus breaking the inherent feudal ideology of the exclusive Qing Dynasty and humiliating and engaging in unequal business with foreigners. The Qing Dynasty also gradually declined! <br />That national humiliation must not be forgotten! As the saying goes, if a worker wants to do a good job, he must first sharpen his tools. A country without the accumulation of wealth and strong national defense forces will never have a say in the world! It is clear from the beginning. This is a lesson from blood, and we will remember it! <br />Guangdong, due to its early opening to the outside world, has also been at the forefront of the country in terms of food culture. Not only are the cooking skills superb and the materials are widely used, but even the condiments also draw on many Western practices, such as lobster baked with cheese in soup, lobster salad, beef tenderloin with black pepper, shrimp balls with cheese, Gillette shrimp steak, fried soft chicken with lemon, etc. A series of dishes, all contain the style of Western ingredients. Therefore, over the past century, Cantonese cuisine has used China's superb cooking skills to introduce many condiments and raw materials to make the originally gorgeous Chinese food more colorful, bringing food production to its peak! <br />The Cantonese dish made today is "Pan-fried Duck Sliced with Black Pepper". This dish belongs to the slightly spicy type. It tastes delicious and salty, and has a bit of barbecue flavor. Hehe, the main preparation is as follows;
