Potato Beef Stew

Method: 1. Cut the beef and mutton into small pieces, add cold water to the pot, and bring to a boil. 2. Pour in the onion, ginger, cinnamon, star anise, fennel, galangal, and peppercorns, cover and simmer over low heat for more than 1 hour. During the stewing process, use a spoon to skim off the white foam. 3. Cut potatoes and carrots into hob pieces. Cut the corn into sections. 4. After the beef has been stewed for an hour, add potatoes, carrots and corn. 5. Pour in a small amount of light soy sauce and stir. 6. Add a small amount of salt seasoning, then reduce to low heat and simmer for 15 minutes. Sichuan Chinese Cabbage and Sweet Potato Vermicelli

Ingredients: 200g pork belly, 300g Chinese cabbage, 1 piece of sweet potato vermicelli, appropriate amount of tempeh, appropriate amount of Pixian bean paste, appropriate amount of mature vinegar, appropriate amount of white sugar, appropriate amount of salt, light soy sauce Appropriate methods for making ginger slices: 1. Clean the Chinese cabbage, break it into pieces with your hands, cut the sweet potato flour skin into required sizes with scissors, and soak it in small water until soft. 2. Use mature vinegar, white sugar, a small amount of salt, and light soy sauce to make a sauce. 3. Cut the pork belly into thin slices, put it in the pan, and fry it until the oil is released. 4. Add ginger slices and stir-fry until fragrant. 5. Add a tablespoon of Pixian bean paste and a small amount of water and stir-fry until fragrant. 6. Add the torn pieces of Chinese cabbage, sprinkle with a small amount of salt and stir-fry evenly, then reduce to low heat and simmer for 5 minutes. 7. Add the cooked sweet potato flour skin (you can add a little cold water) and stir-fry over low heat until cooked. 8. Pour in the stir-fried sauce and stir-fry evenly before serving.

Fragrant Chestnut Braised Chicken

Ingredients: 3 chicken wings, appropriate amount of water, 1 spoon of salt, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, appropriate amount of pure grain wine, 3 oyster mushrooms, 3 rock sugar , 2 star anise, 2 slices of galangal, 2 sections of cinnamon, 200 grams of chestnuts, appropriate amount of oil, 1 small handful of chives. Method 1. Soak the oyster mushrooms in advance and cut the chives into strips. Peel and peel the chestnuts. 2. Slice the chicken. Drain the water. 3. Pour a small amount of oil into the pot and stir-fry until the chicken breast is golden brown. Set aside. 4. Pour a small amount of oil into the pot, add star anise, cinnamon, bay leaves and rock sugar and stir-fry until fragrant. 5. Add oyster mushrooms and chestnuts and stir-fry 6. . Add chicken breast and stir-fry 7. Add salt, light soy sauce and dark soy sauce and stir-fry evenly. 8. Pour in pure grain wine and oil to stir-fry until fragrant. 9. Boil and add an appropriate amount of water to cover the chicken breast. Bring to a boil and cover. Simmer for 7 minutes and 10 minutes. Open the lid, stir-fry the sugar a little and sprinkle with scallions and it’s ready to serve~