Roast beef in sauce. Thaw beef. Cook it right here, scoop it up and cut it. Prepare onion, garlic, pepper, cinnamon, Amomum villosum and Alpinia officinarum in advance. Stir-fry in a cold pan, including Zanthoxylum bungeanum, Cinnamomum cassia, Amomum villosum and Alpinia officinarum, stir-fry together and pour into beef and mutton. After the beef and mutton are colored, add salt, rice wine and soy sauce and stir-fry evenly with oil consumption. Pour it into the pressure cooker from the wok and add a little fish water. The point is, after the pressure cooker rings for five minutes, turn off the fire, pour in carrots, cover tightly and stew for another five minutes. Remember the time here, or the meat will rot or burn. Finally, adding a little sugar will enrich the taste.

Dry chicken wings 1, chop ribs and marinate with soy sauce, starch and rice wine 10 minutes or so. Fry the ribs in the pot 180 degrees, and the ribs are completely fried and the surface is burnt yellow. Sliced lotus root, sliced green pepper and its onion, sliced lettuce, chopped onion and ginger with a knife. 3, a small amount of oil in the pot, stir-fry chive ginger and its dried pepper, pepper, galangal, cinnamon, star anise, water lobster sauce. 4. After frying, stir-fry the lotus root slices. After the lotus root slices are steamed, add the ribs, green onions, green peppers, Flammulina velutipes and its lettuce in turn, and stir fry moderately in the middle. Meat dishes are going to be fried out of date, just add soy sauce king, pepper oil, salt and monosodium glutamate to taste.

Braised chicken wings: 1, drumsticks washed. Use clear blisters 1 hour. Cut flowers on the chicken leg with a knife; Add marinade (red wine, soy sauce, soy sauce, sugar, black pepper, pepper noodles (sprinkled twice), spiced powder, starch, ginger powder, monosodium glutamate and pure honey) according to the ratio of COOK 100, and mix well. Marinate for more than 2 hours. 2, the wok is boiled and oiled. Add the marinated chicken legs. Fry one side until golden brown, then turn over and fry the other side. Golden on both sides, pour in the remaining sauce of pickled chicken wings. Cover and simmer. Stew until the juice is dry and easily pierce the chicken leg with chopsticks.

Fried bacon with potatoes: 1. Steam the bacon, cut the skin thin, peel the potatoes, cut into pieces and soak them in cold water. 2. Heat oil in a pan, put ginger and garlic in a wok, pour sausage, bacon and potatoes, stir fry, add soy sauce to color, add a little water, stir fry until the potatoes are cooked, and add pepper to stir well. 3. After cooking, pick up the leek moss to taste.