Ingredients for Stir-fried Beef with Young Ginger: Beef and mutton, young ginger, onions, scallions, garlic, light soy sauce, oil, salt, water starch, rice wine, sugar Method 1. Cut the beef into thin strips or slices 2. Add a little vegetable oil and salt

, light soy sauce, rice wine, water starch, mix well and pickle 3. Wash the young ginger and cut into thin strips 4. Heat the pot, pour in the oil, add the shredded beef and stir-fry quickly, take it out of the pot immediately after the color changes, and set aside

5. Leave the base oil in the pot, sauté the shallots and garlic, add the ginger slices, and stir-fry until the ginger slices are soft. 6. Pour the shredded beef in step 4 again, and quickly add salt, light soy sauce and soy sauce.

, sugar can be prepared after mixing.

Ingredients for Braised Shrimp with Red Wine and Onions: Shrimp, onions, red wine, salt, and butter. Method: 1. Wash the shrimps, peel off the shells, remove the shrimp threads, and drain the water.

Cut the onion in half, cross-section downward, and cut into thin strips.

2. Put the piece of unsalted butter into the pot, bring to a simmer, and after melting, add the shrimps to the pot. Fry both sides over low heat until the color fades. Dish out and set aside. Do not fry for a long time. Turn over when one side fades, and remove from the pot when the other side fades.

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It should be made with unsalted butter, and the flavor will be more fragrant. Fry the shrimps in advance. Firstly, it will absorb the aroma of unsalted butter and make it more fragrant. Secondly, the shrimps are very large. If you fry them in advance, they will not be cooked later.

It ages due to the need for long-term stir-frying.

3. In the same pot, pour some unsalted butter until it becomes red. After the butter melts, add onion shreds.

4. Stir-fry until the onions become slightly wilted and the edges are slightly transparent.

5. Add the previously fried shrimps, stir-fry twice, pour a tablespoon of red wine, about 15ml, along the edge of the pot (remember not to spill it on the dishes), add salt seasoning according to your taste, stir-fry twice, until

It's ready to serve when all the juices have dried up.

Ingredients for stir-fried pork belly with eggplant: 200 grams of eggplant, 150 grams of cooked pork belly, a small amount of tempeh, minced garlic, ginger slices, and green onion roots. Seasonings: rice wine, dark soy sauce, oil, salt, chicken essence, white sugar, gorgon powder, and food powder.

Proper methods: 1. Wash the eggplant and cut it into thin slices; cut the pork belly into thin slices with a diagonal knife.

2. Add cold water to the pot and bring to a boil. Pour in the pig belly and simmer for a while. Remove with a slotted spoon and set aside.

3. Put a little food powder in the pot, pour in the eggplant, blanch it for 1 minute, use a slotted spoon to pick up the blanched eggplant and set aside.

4. Use cooking oil to take out the pot, pour in the minced garlic, ginger slices, scallions, and tempeh and sauté until fragrant.

5. Add bitter melon and stir-fry evenly, pour in the pork belly and pour rice wine over it.

6. Add dark soy sauce, oil, salt, chicken essence, and white sugar, stir-fry until it becomes fragrant, pour in the corn starch and cooked oil, stir-fry evenly, and place on a plate.