Exercise 1:

Ingredients: ginger slices 1, beef tendon slices 1, fried oil 50cc, garlic slices with skin, chives cut into 2 bundles in half, pepper? 1 string, soy sauce? 1 bowl, 2.5 bowls of water, rice wine? 30cc, rock sugar? 3 tablespoons, halogen bag? 1, 2 cups of soybeans soaked in water overnight.

Steps:

1. Boil a pot of water, add ginger and rice wine (added amount) after the water boils, then blanch the Sichuan beef tendon for two minutes, and scoop it up for later use.

2. Prepare a pot, pour in frying oil, preheat over low heat, and add garlic, onion and pepper to stir fry.

3. Add beef tendon and stir fry together. Stir-fry the beef tendon until it is oily, add soy sauce, water, rice wine, rock sugar, marinated buns and soybeans and cook for about 20 minutes until it boils.

4. Turn off the fire and simmer for about 30 minutes until the juice is collected. The ratio of ingredients is one to one.

Exercise 2:

Ingredients: 500g of beef ribs, 250g of soybeans, 60g of peanut oil, 50g of soy sauce, 4g of salt, 30g of cooking wine, 20g of sugar15g of onion, 5g of ginger10g of aniseed.

Steps:

1. Wash the beef, put the whole piece into a boiling pot and cook for about 30 minutes, remove the blood stains and fishy smell, remove the water, let it cool, and cut it into cubes; Wash soybeans, wash soybeans, soak them in warm water, take them out after softening, and control water to dry;

2. Put the pot on the fire, add peanut oil and heat it to 70%, add diced beef and stir-fry to change color, then add soy sauce, cooking wine, onion, ginger slices, aniseed and appropriate amount of water (not diced meat) to boil, roll for a few times, add soybeans, boil, cover the pot, and simmer for about/kloc-0.5 hours to 80% maturity.