Raw materials of tomato sirloin: 500g beef tendon, 3-4 tomatoes, onion 1 root, a small amount of ginger, three cloves of garlic, pepper 10, star anise 1, 2 tablespoons soy sauce, rice wine 1 tablespoon, 6 old rock candy and dried red. Practice: 1. Slice beef tendon, put it in cold water for 30 minutes, and draw out blood; Sliced onion, ginger and garlic; Put tomatoes in a pot, pour boiling water, scald the skin (it will be more convenient to eat that way), and then slice them or tear them by hand; 2. Put the cooked beef tendon in cold water, boil it, skim the floating foam, pick it up and drain it; Add some oil to the pot, heat the oil, and then add onion, ginger, garlic, pepper, star anise and dried pepper to stir-fry until fragrant; 3. Then pour in beef tendon, add cooking wine and soy sauce and stir well; After the color of beef tendon fades, add boiling water (boiling water is more than beef tendon) and simmer for 50 minutes; Stir-fry tomatoes in another pot, stir-fry in Chili oil, add half a bowl of water to boil, and pour into the brisket pot; 4. Add old rock sugar and salt to taste and stew for another 30 minutes until the brisket is cooked. Save some sauce, rice fried noodles are super delicious. )

Prepare winter melon ribs in advance: ribs, melon, star anise, cinnamon, ginger, garlic, soy sauce, old rock sugar, salt and winter shavings. Practice: 1. Wash the ribs, blanch them in a hot pot to remove blood, then clean them, and peel and slice the wax gourd. 2. Add some oil to the pot, add star anise, cinnamon, ginger slices and garlic, add ribs after fragrance, stir fry twice, add two spoonfuls of rice wine, stir well, then pour in two spoonfuls of soy sauce, one spoonful of soy sauce, appropriate amount of old rock sugar and salt and stir well. 3. Add boiling water, boil, remove the foam, then cover and simmer for about 40 minutes. (Add enough boiling water at a time, just wipe the meat noodles), add the East melon, stew for about 10min until the East melon is steamed, then add it into the wax gourd shavings and stir well.

Black fungus fat-burning sausage food: pig intestines; Green and red pepper; Auricularia auricula; Onions; Ginger; Garlic; Pepper; Illicium verum; Rice wine; Salt; Original pumping; White sugar; Monosodium glutamate; Vinegar; Practice: 1, clean the fat sausage, be sure to clean it before soaking it, and then cut it into sections; Put water in the pot, put the fat intestines in the pot, boil and skim off the intestinal oil, foam, etc. 2. Add rice wine, ginger slices, Dongru and pepper granules to the pot where the fat sausage is cooked, and boil it over high fire (don't cover the pot when cooking, in order to release the fragrance), which takes about 35 minutes; Picking up the fat sausage, washing, steaming, picking up the seasoning and cooling for later use; 3. Add a little oil to the pot, add warm oil ginger foam, onion segments and garlic paste to the pot, add green pepper segments and stir-fry until fragrant, add fat sausage and stir-fry, and then add blanched black fungus and stir-fry; 4, popular cooking add soy sauce, salt, sugar, a small amount of monosodium glutamate or chicken soup to taste, stir-fry until the green pepper is slightly cooked, that is, keep the juice, let the juice hold the fat sausage, it is best to sprinkle garlic from the pot, or pour two drops of sesame oil or vinegar along the pot to refresh.