1. Recipe 1

Ingredients: 250g rib-eye steak, 10g black pepper, 10g allspice, 20g butter, 2g salt, 20g red wine, 20g onion.

Clean the steak, drain the water and place it in a fresh-keeping bag. Find a wooden stick and slap it on the steak a few times to break the ribs. This is because this will make the meat more tender. and will not shrink. Put some black pepper on top of the steak, then spread butter and salt, pinch it back and forth with your hands, and marinate for about half an hour. Heat the oven to 200°, place the marinated steak in a baking pan, add pepper and allspice, and bake for about 15 minutes. Take it out, turn it over and bake for 10 minutes. If you want it to be tender, you can shorten the time. Pour the red wine into the onions and warm them up. After the steak is taken out, pour the heated red wine over the steak and it's done.

2. Recipe 2

Ingredients: 100g fresh chestnuts, 1 catties chicken legs, 10g green onions, 5g minced ginger, 4g starch, 10g oyster sauce, 5g cooking wine, 3g white sugar, pepper 3g.

Soak the chestnuts for 1 hour, use toothpicks to remove the rough film in the gaps, clean them and put them into a large bowl. Cover the chestnuts with water and put them into an electric pot. Add an appropriate amount of water to the outer pot and steam until the power turns on. Take it out. Cut the chicken legs into quick shapes, pour them into clean water and bring to a boil. Take out the chicken legs and wash away the blood. Add water to a bowl to make wet starch. After frying the shallots and ginger with cooking oil, pour in the chicken pieces and various seasonings, add an appropriate amount of cold water and bring to a boil, then pour in the chestnuts, reduce to low heat and simmer for 20 minutes. When the soup is slightly dry, pick out the green onion and ginger, pour in water and starch to thicken it, and then put it on a plate.

3. Recipe 3

Ingredients: 1 catty of silver carp head, half a catty of tofu, 5g of ginger, 10g of green garlic, 10g of cooking wine, 10g of bean paste, 5g of soy sauce, 5g of sweet noodle sauce, 3g of salt , 2g pepper, 3g starch.

Wash the fish head, dry it, cut into quick shapes, fry the fish head in cooking oil until golden brown and set aside. Cut the tofu into rectangles, fry in cooking oil until golden, take it out and pour it into a casserole, and put the fried fish head on top. Saute the minced ginger until fragrant, pour in all the seasonings and an appropriate amount of cold water and bring to a boil slowly, turn to high heat and bring to a boil, then turn to low heat and simmer for 40 minutes to allow the fish to absorb the flavor. When the soup is slightly dry, pour in an appropriate amount of water starch to thicken the soup, then add the garlic segments, roll it again and turn off the heat to serve.