Tea-flavored beef: raw materials: 500g beef tenderloin, 6 red dates, green tea 1 spoon, a little soy sauce, white wine, sugar, onion, ginger, cinnamon, fennel and vegetable oil. Practice: wash the tenderloin, cut it into thin slices, blanch it in a cold water pot, and then take it out. Put a small amount of vegetable oil in the pot, stir-fry onion, ginger slices and beef, add white wine, soy sauce, sugar, green tea, cinnamon, fennel, red dates and appropriate amount of water, take out the pot after the soup is concentrated, and sprinkle with chopped green onion.

Ribs in beer sauce: raw materials: ribs 500g, carrots 1 root, a little quail eggs, beer, soy sauce, pepper, aniseed, onion, ginger, garlic, salt and vegetable oil. Practice: chop the ribs into small pieces, blanch the carrots with boiling water, wash them and cut them into pieces for later use. Stir-fry pepper and aniseed with vegetable oil, add ribs and soy sauce, stir well, add onion, ginger and garlic, and turn to low heat. Add beer, submerge ribs, add carrots and quail eggs, season with salt and cook over low heat.