Ingredients for apple-fried beef: 200 grams of beef and mutton, 1 apple, 1 red pepper, 1/4 teaspoon of salt, 2 tablespoons of cooking oil, 1 tablespoon of cooking oil, 1/2 teaspoon of cumin powder. Method: 1

. Wash the beef shank with warm water, cut it into 2 cm thick pieces, and put it in a deep dish. Wash the apples and peel off the apple skin. 2. Cut the peeled apple skin into sections and put it into the beef and mutton meat.

, sprinkle in 1/4 teaspoon of edible salt, add 2 tablespoons of oil, mix well with chopsticks, and marinate for about 10 minutes 3. Use oil in the wok, bring to a boil, turn to medium heat, and add the marinated

Diced beef.

4. Don’t roll it yet. Wait until one side of the beef is browned. Use chopsticks to hold the beef and mutton and turn it over until both sides of the diced beef are yellowed. Turn over high heat and stir-fry the fat into the beef cubes. Sprinkle in 1/2 of the tea.

Spoon cumin powder and stir well.

5. Cut the peeled apples into 1 cm thick pieces with a knife. If they are no longer used, soak them in salt water to prevent the apples from oxidizing and fading in contact with the air.

6. Wash most of the hot peppers with warm water, cut them into dices the same size as an apple with a knife, put the diced apples and hot peppers into the pot, stir quickly and serve.

Spicy dry pot Chinese cabbage raw materials: cabbage, pork belly, scallions, small peppers, green peppers, dark soy sauce, oil, white sugar, salt, rice wine, and a small amount of MSG.

Method: 1. Clean and cut the pork belly into slices, cut green and red peppers into rings, and chop the green onions.

2. Add oil to the wok and sauté the green onions and chilies until fragrant.

3. Pour in the pork belly and stir-fry until the pork belly becomes oily and light yellow.

4. Add green pepper and stir-fry until fragrant, pour in rice wine and stir-fry until fragrant.

5. Pour in dark soy sauce, add oil, and stir-fry until the pork belly is coloured.

6. Add thinly sliced ??cabbage and stir-fry.

7. Add a little salt, then pour in sugar and stir-fry again.

8. When the Chinese cabbage becomes loose, add a small amount of MSG and stir-fry evenly.

Ingredients for Kung Pao Sanding: 150 grams of lean pork, 250 grams of cucumber, 100 grams of cooked peanuts, 1 tablespoon of cooking oil, salt, Pixian bean paste, tapioca starch, garlic yellow, light soy sauce, and 3 dried chili peppers.

Method: 1. Cut the lean pork into small pieces, stir in tapioca starch and light soy sauce.

2. Dice the cucumber, cut the dried chili pepper and yellow garlic into sections.

3. Heat oil in a pan, add meat cubes and stir-fry until cooked.

4. Leave an appropriate amount of oil in the pot, first add the peppers and stir-fry until cooked, then add the diced cucumbers, meat cubes and peanut kernels, stir-fry for 2 minutes, add salt and Pixian bean paste seasoning, and finally add the garlic sprouts and stir-fry evenly.