Radish stewed beef brisket ingredients: carrot, beef tendon, onion, ginger, garlic, star anise, galangal, pepper, cinnamon, pepper, Pixian bean paste, rice wine, soy sauce, salt and sugar. Practice: 1. Wash the beef tendon and cut it into small pieces. Add a teaspoon of rice wine to absorb the water. 2. The vegetable pot is hot, the onion and ginger are sauté ed, and then a spoonful of bean paste is sauté ed. 3. Pour the boiled beef tendon into the pot and fry it. 4. After the meat is fragrant, cook some cooking wine to remove the fishy smell, then put one spoonful of soy sauce, two spoonfuls of soy sauce, a little salt and sugar. 5. After the tendon is colored, the water is not enough for the meat, and the working gland is tightly covered. After it becomes popular and short of breath, use small fire 18-20min. 6. After natural ventilation, add chopped radish, cover tightly and gently cover for 5 or 6 minutes until the basket becomes completely transparent and crisp, then turn off the fire. 7. Finally, put the chopped leek moss and pepper into it to mix, and then you can eat it out of the pot.

Spicy melon 1. Cut the cantaloupe into pieces and the onion into 2cm. 2. Stir-fry the pan in oil, then add onion and pepper and stir-fry for 1 min. 3. Pour in all cantaloupes and stir fry for 2 minutes. 4. Add a small amount of soy sauce and stir fry 1 min. 5. Add a little more vinegar and salt (according to personal taste), stir-fry for 4 minutes, and then take the juice out.

Tomato, seasonal vegetables, fish head soup, Basha fish1; 2 large tomatoes, sliced; More than half of the onions are shredded; Rice wine 1 frying spoon; White pepper is suitable; Ginger is about a sharp knife and rubbed at the end; A handful of peas, lentils or corn; Appropriate amount of salt; Cut a handful of cabbage leaves or other green leafy vegetables (rape seeds and cabbage are highly recommended) into strips; A little sugar or stevioside; Sesame oil is suitable. 1. Basha fish can be sliced in a semi-thawed state and pickled with white pepper and rice wine. I don't like the strong smell of fish, so I can blanch the fish directly. 2. After the pan is hot, add a little oil, stir-fry shredded onion until fragrant, add tomato pieces, stir-fry until the tomatoes become loose, add rice wine and ginger foam, and stir-fry again for a while. 3. Add a proper amount of water to the pot, just before eating tomatoes, add fish and peas, boil, cover and cook for a few minutes again with slow fire until the fish is thoroughly cooked. 4. Add the green leafy vegetables, wait until the green leafy vegetables become loose, add salt, sugar and sesame oil to taste, turn off the heat and start the pot.