Common practice of braised beef ribs: cut the bought ribs into sections, rinse them repeatedly with clear water, then pour the water into the pot and burn the ribs to white heat. In the process of boiling water, skim the floating foam in time, take out the ribs after boiling for 8 minutes, and drain them for later use. Then, put the hot pot on a big fire, pour in an appropriate amount of cooking oil, and when it is heated to 50℃, turn it into a small fire with a spatula under the prepared rock candy, and keep stirring until the rock candy dissolves and turns from white to golden.

Then we will put the drained ribs in the pot, we will cook them, and we will wrap them in sugar, which is the soul of this dish. Add boiling water to the pot. You'd better soak the ribs in water. Add aged vinegar, soy sauce, soy sauce and cooking wine. Cover. After the fire boils, simmer for 40 minutes. Open the lid, adjust the broth to 1/4 volume, and season with salt. Sprinkle chopped green onion and sesame seeds on the juice. Delicious home-cooked stewed ribs.

Stir-fry the steak without adding water. Stir-fry lamb chops with cooking wine, soy sauce and soy sauce. Stir-fry the lamb chops and pour in the beer. If you want to roast lamb chops red and shiny, you can roast lamb chops with soy sauce. Cut lamb chops into small pieces and soak them in water for 4 hours. Boil in a cold water pot, add kitchen wine to remove blood bubbles, and take it out with a filter for later use. Add hot oil to the pot, add two spoonfuls of sugar and stir the lamb chops. Then add soy sauce, edible oil and Pixian bean paste, drain the sheep for 8 hours, and remove blood to wake up the taste. Then fry the onion and ginger juice with a juicer, pour out a small piece of mutton, match it with mutton holes, and then match it with sheep's eyes and mutton holes, which is the best lamb chop. Marinate with salt, wine and pepper for 8 hours.

Add 25 grams of ginger slices, or increase the dosage according to the age of sheep, with onion 1 root, pepper 1 root, 50 peppers, a little sugar, and cook for 50 minutes on high fire and medium fire; Mutton has the functions of dispelling cold, warming qi and blood, tonifying kidney and strengthening yang, stimulating appetite and strengthening spleen. Therefore, to eat mutton in winter, you should wash the lamb chops you bought (let the director cut the lamb chops into small pieces and wash them, then add a lot of water, lamb chops, cold water, ginger and onions, add a tablespoon of kitchen wine, boil them, remove floating powder and cook for two minutes.

Wash the lamb chops, cut them into small pieces, put them in a cold water pot, cook them and take them out. All meat needs to turn white in water, that's adventure! It can clear the residue in the blood vessels! Clearing heat and warming middle warmer, tonifying kidney and strengthening yang, strengthening body, and keeping out wind and cold. Mutton should not be eaten with pumpkin, watermelon and catfish, which is easy to make people sick; It is not advisable to drink tea immediately after eating mutton, nor to drink tea while eating mutton.