Potato-roasted beef brisket

Main ingredients: Beef tendon (1 pound) Potato (1 medium horizontal size) Bean (appropriate) Accessories: Onion (most of half) Chili (1 piece) ) Method: 1. Soak the beans in advance, cut the beef tendons into small pieces, and soak them in cold water until there is no blood. Meanwhile, chop the onions and peppers and cut the potatoes into cubes. 3. Boil the beef and mutton in boiling water for 5 minutes. After taking it out, put 2 dried chili peppers, 1 star anise, 2 tablespoons of salt, add an appropriate amount of water and press it in a pressure cooker for 15 minutes. When the pressure cooker is completely deflated, the beef and mutton are already soft. Pour the sauce into a heavy-bottomed pot and set aside. 4. Heat oil in a cold pan, pour in the very soft beef and onions, stir-fry until the onions are fragrant, pour into a thick-bottomed pot, add beans, simmer for 40 minutes, add ginger slices, and simmer again (I used Zwilling's Thick-bottomed pot, if it is other pots, it will take longer) 5. Heat oil in a cold pot, add potato strips and stir-fry, pour into the thick-bottomed pot after frying, add soy sauce, rock sugar, salt, and simmer again for 15-20 minutes , the potatoes have become soft, sprinkle in the pepper, and the pepper is cooked. Stir-fried pork with garlic moss

Food: sliced ??meat, rice wine, light soy sauce, white pepper, tapioca starch, garlic, green onion, chili. Method 1. Use salt, rice wine, light soy sauce, white pepper, Marinate with tapioca starch for a while. 2. Cut the garlic into strips, and set aside the green onion and pepper. 3. Boil oil in a pot and fry the shredded pork until it loses color. Pour a little more oil into the pot and fry the onions. 4. Pour in the garlic and chili, add a little water and fry the garlic until soft. 5. Add the meat slices and stir-fry for a while, then add a little salt to taste. Pan-fried fat intestines

Method: 1. Cut the cold chicken into small pieces with a flower knife, boil in water to remove the fishy smell and cool down. Set aside. Set the temperature to 90%, add the cold chicken, stir-fry the peppercorns, then add the minced ginger and minced garlic and sauté until fragrant. 2. Add chopped wild pepper and a little red oil bean paste and stir-fry into chili oil. Add chicken essence, a small amount of MSG and stir-fry over high heat. Add the green and red pepper segments and minced celery, stir-fry until cooked, remove from the pan and place on a plate.