Spicy beef food: 200 grams of beef and mutton, 50 grams of dried chili, appropriate amount of ginger, 3 grams of rice wine, 9 grams of water starch, a small amount of MSG, an appropriate amount of cooking oil, an appropriate amount of green astringency, an appropriate amount of salt, an appropriate amount of garlic, and 3 grams of light soy sauce.

Method: 1. Wash the food and set aside for drying.

2. Set aside light soy sauce, water starch, and rice wine.

3. Cut the beef and mutton into 0.2cm thickness along straight lines, mix with 6 grams of water starch, a small amount of cooking oil, light soy sauce, and rice wine in a clockwise direction, and marinate for 10 minutes.

4. Soak dried chili peppers in water for 5 minutes.

5. Heat the pan with cold oil and sauté the ginger and garlic until fragrant.

6. Saute the ginger and garlic until fragrant, then sauté the beef and mutton in oil for one minute.

7. When about 5 is complete, take it out and set aside.

8. Drain the water from the dried chili peppers and set aside.

9. Remove from the pot and sauté until fragrant. Take out the dried chili peppers.

10. After smelling the aroma of Chaotian pepper, remove the beef and mutton and stir-fry for one minute. Add a small amount of salt, MSG, 3 grams of cornstarch and mix with a small amount of water.

Stir-fried fat intestine food: 300g braised pig intestines; 250g lettuce; a small amount of garlic; a small amount of ginger; two garlic leaves; a small amount of green and red peppers; an appropriate amount of salt; a small amount of light soy sauce; a small amount of vegetable oil.

Method 1. Cut a small amount of green and red peppers, green onions and ginger into slices, and cut garlic leaves into strips.

2. In order to save time after get off work, I bought cold chicken from the marinade. You can cut it into strips or slices. Cold chicken is fatter and less greasy when cut into slices.

3. After picking the lettuce, cut into strips and set aside.

4. After all the ingredients are prepared, fire the gun, add a little oil, and sauté the onions and ginger until fragrant.

5. The cold chicken can be stir-fried for a while and it will become fragrant when eaten.

6. Add in celery and stir-fry until raw, add green and red chili peppers and garlic leaves, sprinkle with a small amount of white sugar and salt and stir-fry, pour in a small amount of light soy sauce to stir-fry for fragrance and freshness.

Steamed pomfret food: 2 silver pomfret, 1 green onion, 5 slices of ginger, 2 cloves of garlic, 2 spoons of seafood soy sauce, 2 spoons of rice wine, 1 spoon of light soy sauce.

Method: 1. Remove the internal organs from the silver pomfret, clean it, make two cuts on the surface with a knife, put it on a dish, and pour 2 spoons of rice wine on it.

2. Lay out the julienned ginger, minced garlic, and cut onions into sections, and put them in the basket.

3. Steam for 10 minutes and then turn off the heat. The length of time is determined by the size of the fish. For this type of fish, 10 minutes is enough if it is smaller.

If the fish is bigger, it will take 15-20 minutes.

When almost done, add green onion segments.

4. Heat a pot of oil and bring to a boil.