1, curry beef: Add cooking oil to the pot, add onion to stir-fry until fragrant, add beef, carrots and potatoes, and a small amount of soy sauce, stir-fry evenly, add appropriate amount of water, cook potatoes and carrots until soft, then add pepper, curry blocks and appropriate amount of milk, and boil again to get out of the pot.
2, casserole beer stewed fish pieces: fish pieces are marinated with refined salt 10 minutes; Add cooking oil to the casserole, add ginger, onion, garlic and Flammulina velutipes, and then put the pickled fish pieces; Pixian bean paste, sugar, refined salt, braised soy sauce, add appropriate amount of water, pour into the pot, and then add appropriate amount of beer; Bring the fire to a boil, stew for 5 minutes first, then simmer for 10 minutes or so on medium and small fire, and add pepper and coriander before taking out.
3. Braised fish with edamame: add salt and mix well, marinate for 10 minute, dip the fish in flour, fry in a pan, add edamame, clear water and other seasonings, bring to a boil with high fire, cook for 3 minutes, turn to medium heat for about 10 minute, and cook edamame until soft and rotten, then add a proper amount of shredded pepper and cook together.
4. Steamed chicken legs with taro: cut the taro and chicken legs into large pieces, fry the taro in the pot first, and cook until the process keeps the shape better; Stir-fry the chicken legs in water, add ginger, onion and garlic, add cooking wine and soy sauce, stir well, add a few red dates, add boiling water and stew for 5 minutes, then add taro, add it to a casserole, simmer for about 10 minute, and finally sprinkle chopped green onion and Lycium barbarum, and take out.
5. Braised pork with carrot and venetian blinds: cut pork belly into large pieces, fry it in a pan, stir-fry the oil, then add ginger, onion and garlic to stir-fry the flavor, add carrot and venetian blinds, braise in soy sauce, stir-fry evenly, add crystal sugar and clear water, boil over high fire, simmer on low heat until the ingredients are soft and rotten, add a little salt and chopped green onion, season, collect juice, and take out of the pan.
6, home-cooked leeks: cut the meatballs, fry them in a pot, add boiling water, Flammulina velutipes, fried eggs, boil them over high fire, add vegetables and seasoning after one or two minutes.
7. Stew duck meat with yam: chop duck meat and blanch it, add onion, ginger slices and garlic, add rice wine and stir-fry to remove fishy smell, or use sweet rice wine to stir-fry until it becomes discolored and dry, add braised soy sauce and stir-fry, put it in a rice cooker, stew it for 30 minutes, then add yam and pepper, stew it for 10 minute, take out the pan and collect juice, and add appropriate amount.
8. Braised chicken feet with mushrooms and soybeans: Soybeans can be soaked in advance, or stewed in a pot before going to bed until soft and rotten, and then cooked with chicken feet and mushrooms the next day. You can also do this. After the chicken feet are boiled, they can be stewed with mushrooms, soybeans, ginger onions, cooking wine and soy sauce, and then added to a rice cooker.
9. Braised Chinese cabbage with minced meat of auricularia auricula: stir-fry minced pork in a pan, add shredded ginger and onion, stir-fry with appropriate amount of cooking wine and soy sauce, stir-fry with auricularia auricula and vegetable stalks, add boiled water for two or three minutes, then add pepper pieces, vegetable leaves and refined salt, and cook for three or four minutes.
10. Roast ribs with tomatoes: after the ribs are fried in a pot, add onion, garlic slices, ginger and diced tomatoes to stir fry, add appropriate amount of water, add ribs, boil over high fire, stew for about 20 minutes, add appropriate amount of tomato sauce, collect juice and take out the pot.