Raw materials: Pleurotus ostreatus, beef tenderloin, carrot, fragrant lai, black pepper, rice wine and soy sauce. 1. Remove the roots of Pleurotus ostreatus, clean and cut into strips, clean and cut into strips with fragrant lai, peel and shred carrots. 2. Grab beef tenderloin with rice wine, soy sauce and black pepper, and pickle for 1min. 3. Heat the oil in a hot pot, pour in the beef tenderloin, stir-fry until the color fades completely, and put it out for reservation. 4. Add another oil pan and stir-fry the shredded carrots. 5. Stir-fry the Pleurotus ostreatus, add a little water, and stir-fry until the Pleurotus ostreatus is cut off. 6. Pour in the fried beef tenderloin, add a little soy sauce, stir well, and sprinkle with fragrant lai stir-fry. Steamed tofu with olive meat

Raw materials: water tofu, raw pork, olive vegetables, salt, chicken essence powder, soy sauce king, rice wine and oil. Practice: 1. Chop raw pork, and cut the onion into sections. 2. Cut the tofu into squares and put them on the plate. 3. Add a proper amount to the pot. After the oil is hot, pour in the meat foam and stir-fry until it fades. 4. Add soy sauce and rice wine and stir-fry until cooked. 5. Add salt, chicken powder and olive vegetables, stir well, and put them out for reservation. 6. Sprinkle salt evenly on the water tofu and add the cooked meat foam. 7. Add a proper amount of water to the pot. When the water is boiled, put the tofu 3min the pot, steam it for 3 minutes, and take it off. 8. Sprinkle the onion and pour the boiling oil. Roasted beef powder

Raw materials: beef and mutton, dried vermicelli, pickled pepper, salt, white pepper, rice wine, dried starch, ginger slices, minced garlic, onion, soy sauce, oil consumption and oil consumption: 1. Soak dried vermicelli in water thoroughly, cut into sections, soaked pepper and cut into pepper rings. 2. Cut the beef and mutton into pieces, add salt, white pepper, rice wine, dried starch and ginger slices, stir, then add appropriate cold water, and mix in one direction until the beef and mutton absorb all the cold water, then add appropriate cold water, and then mix until the cold water is absorbed, the same three times. 3. The wok consumes oil. Put the prepared vermicelli in the wok, fry the dried water and put it in the bottom of the stone pot. 4. Add another 15 grams of oil to the wok, soak the red pepper rings and garlic until fragrant, put the beef and mutton in the wok, fry until the color fades, and pour it on the vermicelli. 5. Pour soy sauce and oil into a large bowl, add 2 grams of cold water to make a bowl of juice and pour it on beef vermicelli. 6. Cover the lid, put the casserole on the stove, simmer, turn off the fire, and simmer for 6 minutes.