stewed beef brisket with radish

food: 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 and cut beef tendon into small pieces, and add a teaspoon of rice wine to soak up water. 2. The vegetable pot is hot, the onion and ginger are sauté ed, and a tablespoon of watercress hot sauce is sauté ed for fragrance. 3. Pour the blanched buffalo 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 tablespoon of soy sauce, two tablespoons of soy sauce, and a little salt and sugar. 5. After the beef tendon is colored, the water does not pass through the pot, and the working pressure cover is tightly covered. After it becomes popular and short of breath, use low fire for 18-2min. 6. After natural vent6ming, put in the chopped radish, cover it tightly and cover it gently for 5 or 6 minutes until the basket becomes completely transparent and crisp, and then turn off the fire. 7. finally, put the chopped leek moss and pepper into it and mix it, then you can take the pot and serve it. Spicy cantaloupe

1. Cut the cantaloupe into pieces and cut 2cm onion. 2. Stir-fry the pan in oil, then throw the onion and pepper in and fry for 1min. 3. Pour all the cantaloupes and stir-fry for 2min. 4. Introduce a small amount of soy sauce and stir-fry for 1min. 5. Add a little more vinegar and salt (according to personal taste), stir-fry for 4min, and take the pot after the juice is extracted. Tomato fish head soup with seasonal vegetables

1 Basha fish; 2 large tomatoes, sliced; More than half of the onion, cut into silk; 1 stir-fry spoon of rice wine; White pepper is appropriate; Ginger is about a sharp knife, rubbed at the end; A handful of peas, lentils or corn; Appropriate amount of salt; Cut a handful of cabbage leaves or other green leaves (rape seeds and cabbage are strongly recommended) into strips; A little sugar or stevioside; Sesame oil is appropriate. 1. Basha fish can be sliced in a semi-unfrozen state and marinated with white pepper and rice wine. I don't like the heavy smell of fish, so I can directly blanch the fish. 2. After the pan is hot, add a little oil, stir-fry shredded onion until it smells 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 an appropriate amount of water to the pot, just before the tomatoes are eaten, put in the fish and peas, bring to a boil, cover, and cook again with slow fire until the fish is cooked thoroughly, quickly, for a few minutes. 4. Put in the green leaves, wait until the green leaves become loose, add salt, sugar and sesame oil seasoning, turn off the fire and start the pot.