Dengying Beef

1 Cut the beef into pieces and put it into the pot to boil out the blood. 2. Remove the beef, add marinade, appropriate amount of rock sugar and water, and simmer for about 2 hours. You can also choose a pressure cooker, which is convenient and saves time and effort. After drying, it is best to refrigerate it in the refrigerator overnight until the surface is a little dry and the inside is a little soft. 3. Put the dried beef into a plastic bag, then beat it with a rolling pin, and then roll the meat outside the bag until the meat is pressed against the fibers and separated, and tear it into thin shreds by hand. 4. Pour the sugar into the oil pan, heat over high heat until the sugar gradually dissolves, then reduce to a simmer. 5. Divide the chili noodles and Sichuan peppercorn noodles into three parts, turn to a simmer and add the ground beef first, stir-fry until the sauce becomes fragrant and then add the first part of seasoning powder.

6. Stir-fry for about five minutes and then add the second portion of seasoning powder. 7. Fry for another 2 minutes, add sesame seeds and stir-fry. 8. When the beef is stir-fried until it becomes loose and dry, turn off the heat and add the last portion, stir well, then remove and refrigerate. After trying it, I would like to remind everyone that beef shank has too much muscle and fascia, making it inconvenient to operate. The torn beef fibers are short and easily broken, so it is better to use lean pure beef instead. Stir-frying with cooking oil will make it more fragrant. Friends who don't refuse the smell of garlic can also add a small amount of minced garlic in two times, so that the aroma will be fuller and richer. The processed Dengying beef can generally be stored in the refrigerator for 10 days without any problem. It is spicy and spicy with a sweet aftertaste. Maotai-flavored green beans

Materials: long beans, Pixian bean paste, green onion, ginger, salt, MSG Method: 1. Pick the long beans into segments and wash. 2. Put oil in the pot, bring to a boil, add onions and ginger and stir-fry until fragrant. 3. Pour in the long beans and stir-fry, add Pixian bean paste and stir-fry twice. 4. Pour in appropriate amount of water, cover and simmer until the long beans are broken. 5. Add appropriate amount of salt and MSG seasoning to reduce the juice. Red wine braised duck wings

Food: 3 pounds of duck clavicle, 50ML of red wine, 1 spoon of thirteen spices, 2 star anise, 2 slices of galangal, 1 small handful of red pepper, 3 dried chili peppers, dark soy sauce 30ML of king, 30ML of light soy sauce, 1 spoon of white sugar, 1 piece of ginger, 1 piece of wind ginger, 1 spoon of white pepper, 1 spoon of Pixian bean paste, 6 grams of salt 1, clean the duck clavicle when you buy it back, and remove the surface The plush is also carefully pulled out. 2. Cut the ginger slices and sand ginger into slices, soak the star anise, dried chili peppers and peppercorns in warm water, and put the washed duck clavicle into the pressure cooker. 3. Pick up the star anise, dried chili peppers and peppercorns and put them into the pot, then add the ginger slices and galangal. 4. Pour the remaining sauce and red wine into the pot, and pour in cold water that does not cover the duck's collarbone. 5. Tightly cover the lid of the pressure cooker, cook the SAIC car over low heat for 15 minutes, then turn off the heat and use the exhaust pipe.