Braised beef tendon with onion food: 500g pork tendon with oil, onion root segment 150g. Seasoning: salt, sugar, rice wine, starch, soy sauce, pork fat, white soup, chicken essence, pepper oil and edible oil. Practice: 1. Take out the animal oil from the vegetable pot, boil it to 80% heat and put it away. 2. Remove the grease residue from the trotters, wash them with warm water, cut them into sections, blanch them in a boiling water pot, and drain the water. 3. Put pork suet in the pot, boil it to 80% heat, add white sugar and stir-fry until bright red, add beef tendon and stir-fry for coloring, add white soup, boil it with a cooker, and turn to low heat for seasoning. 4. Add soy sauce and salt, stir well, put it in winter shavings, then turn to low heat until the juice will be dry, add chicken essence and water starch to thicken, and pour in Chili oil.

Beef and celery food: beef slices 300g, lettuce150g. Seasoning: salt, sugar, chicken essence, cassava starch, ginger, garlic and white pepper. Practice: 1, cut lettuce into pieces. Cut beef and mutton into 2cm long slices, pour into a bowl, (add soda), soy sauce, white pepper, starch, Shaoxing wine, ginger foam, cold water, soak for 10 minute, add edible oil, and marinate for 1 hour. 2, the wok is easy to get angry, the cooking oil is boiled to 60% heat, put it into the tender beef, stir it with a spoon, and after the beef and mutton are transparent, pour it into the colander to drain the oil. Leaving a small amount of oil in the pot is easy to get angry. Stir-fry ginger and garlic slices, add lettuce slices, stir-fry beef and mutton up and down for one minute, add salt, sugar and water for 5- 10 minute, add chicken essence and cassava starch, and take out.

Stewed trotters with mushrooms and peanuts Raw materials: a pig's front foot, 5 mushrooms, 60 grams of safflower, 3 tablespoons of soy sauce, 3 tablespoons of rice wine, star anise 1 piece, 2 pieces of galangal and small pieces of ginger; Exercise 1. Soak Pleurotus ostreatus or Volvariella volvacea in warm water; Wash trotters, pour a spoonful of fermented grains and ginger slices into cold water, boil, and blanch trotters to remove fishy smell; 2. Pour a little oil into the pot, add star anise, galangal and ginger slices and stir fry; Turn on medium heat, blanch pig's trotters, stir-fry them in your partner, and cook them in soy sauce and rice wine; 3. Pour in the old rock sugar and stir fry. Stir-fry until the trotters are all colored and the skin is tight; Add a proper amount of water and boil it with the soaked Pleurotus ostreatus; 4. Then simmer slowly for an hour with a small fire; Finally, pour in safflower and stew for another hour. You can easily poke them with chopsticks and then turn off the fire immediately.