Stir-fried beef brisket with kimchi

Materials 1000g beef tendon 2-3 kimchi 6-7 ginger slices 5-6 garlic cloves 2 star anise 2 cinnamon 1 piece galangal 2 slices chili 2-3 dried green and red pepper rings, 6 tablespoons of light soy sauce, 2 tablespoons of rice wine/fermented rice wine, half a bowl of salt, 4 grams of salt, 8 grams of white pepper, 1 tablespoon of white pepper. Method: Cut beef tendons into small pieces, cut onions and ginger into slices, and wash the kimchi. Squeeze the green and red peppers, cut them into rings, pickle, chop the beef shank, add cold water to the pot, boil it until it bleeds, pick it up, clean it, and cut off a part of the fat in the beef shank separately. Add a little oil in the pot, fry the yellow butter until oil comes out, and then put it in Add the spices and stir-fry until fragrant. Add beef tendons, add one spoonful of white pepper, one spoonful of salt, and two spoons of sugar. Stir-fry until fragrant. Add light soy sauce, rice wine, oil, add boiling water, bring to a boil and cover the pot. After 2 hours, remove the beef tendons and cook over medium heat for 2 hours. Reserve the oil in the pot and separate the juice. Stir-fry the onion, ginger slices and dried chili until fragrant. Pour in the kimchi and stir-fry until fragrant. All three are kimchi and beef tendon. It tastes salty, so you don’t need to add salt in this step. Pour in the beef tendons and stir-fry for 3-5 minutes. Pour in the previous beef brisket soup in three batches (half of the beef brisket soup is enough). Finally, pour in green and red chili peppers and stir-fry until they are tender. . Braised Beef Ribs Soup

Ingredients: 1500g beef ribs, 2 radishes, 2 spring onions, 7-8 slices of ginger, 8 grams of rice wine, 2 tablespoons of rice wine. Method: Clean the beef ribs, cut the shallots into long sections, peel and cut the white radish. Thin slices, ginger slices, beef ribs, put them into the pot with cold water, boil them until they bleed, pick them up, clean the beef ribs, put them into a stone pot, add half a pot of water, rice wine, ginger slices, green onions, and bring to a boil. When it is about to boil, simmer over low heat and cover the pot. Cook for 30 minutes, remove the scallions without adding the radish, sprinkle with salt, cover the pot and simmer for another 30-45 minutes. Fried rice paste with shredded eggs and meat

Ingredients Rice paste 280g raw eggs 3 tenderloins 150g shredded cabbage 100g shredded carrots 60g bean sprouts 100g scallions 5-6 green soy sauce 2 spoons light soy sauce 3 spoons white 1 spoon of pepper, 4 grams of sugar, 7 grams of salt. Method: Soak the rice paste in cold water for 50 minutes. Drain. Add dark soy sauce, light soy sauce, and white pepper to the rice paste. Stir. Color the seasoning in advance to avoid confusion when frying. Stick the rice paste into the pot or cut the tenderloin into shreds and add 1 spoon of light soy sauce, a small spoon of rice wine and a small spoon of tapioca starch. Then add oil and stir in the carrots, shred the cabbage and cut the onions into sections. Scatter the oil and set aside the eggs, then break up the meat slices. Put the oil in the pot until all colors have faded. Put the oil in the pot at a higher temperature. Pour in the vegetables and fruits and stir-fry them quickly. Then pour in the rice paste and stir-fry the rice noodles again until soft. Add the eggs and meat slices and stir-fry again. At the end of the cooking time, add the winter squash and stir-fry evenly.