First, stewed beef brisket with tomato

1, the beef brisket is cut into small pieces, boiled in cold water, and the cooking wine and ginger slices are added to remove the fishy smell. After the water is boiled for 3-5 minutes, the beef brisket is taken out. Peel the tomatoes and cut them into small pieces for later use.

2, hot oil in the pot, saute shallots and ginger slices, put more than half of the tomatoes to stir fry. Stir-fry for one minute, add the brisket and stir-fry together. Stir-fry evenly, then pour in cooking wine, soy sauce and soy sauce to taste.

3. Then pour into the casserole, and add rock sugar, fragrant leaves, cinnamon, star anise, angelica dahurica, and a little tomato sauce. At this time, hot water is added, and the amount of water does not exceed the ingredients.

4, simmer slowly 1 hour turn off the fire. Leave it for 30 minutes, and then simmer for 30 minutes.

5. Many people keep stewing for 1-2 hours before turning off the fire. I can not only save gas, but also speed up the ripening of beef and make it more delicious. Try it.

Second, sweet and sour hairtail

1, bought hairtail, cleaned and cut into small pieces of equal size. The washed hairtail should be marinated in advance and marinated with cooking wine and shredded ginger for more than ten minutes. Many people put salt in the pickling process, but they don't need it. Hairtail itself is very fresh and slightly salty.

2. Marinated hairtail is drained and fried in a pan until golden on both sides. Don't be anxious to turn it over after putting it in the pan. When the bottom is golden, gently shake the pan and you can turn it over.

3, while frying hairtail, you can season the juice: one spoonful of white sugar, one spoonful of oyster sauce, two spoonfuls of soy sauce, half a spoonful of soy sauce and half a spoonful of salt.

4. After the hairtail is fried, pour in the prepared juice, add aniseed, ginger slices, fragrant leaves and pepper, and finally add water and simmer for 5 minutes.

5. After five minutes, take out hairtail and all the aniseed, leaving only the soup. Turn to high fire and pour in water starch. Before turning off the fire, pour half a spoonful of balsamic vinegar to freshen up and remove fishy smell. Finally, pour the juice on the hairtail.

Third, braised skinned fish

1, after buying the skinned fish, clean the incision. Cut 3-4 knives on the fish to make it easy to taste. The skinned fish is a marine fish with a strong fishy smell. It should be marinated with cooking wine and pepper for more than 20 minutes, and it should be turned over during the period to remove the fishy smell.

2. When frying fish, be sure to heat the wok first, and then pour in the cooking oil, which is what we often say. When the oil temperature is 50% hot, add the skinned fish and fry until golden on both sides. The fish fried in this way does not stick to the pot or break the skin. If you are not sure, just sprinkle a little edible salt in the hot oil.

3. After the skinned fish is fried until golden on both sides, add the onion, shredded ginger and cooking wine and saute together. Then, pour in hot water and season with soy sauce, soy sauce, balsamic vinegar, sugar and salt.

4, slow stew 10 minutes, until the soup is almost dry, turn off the fire.

Fourth, sauce beef

1, beef tendon is soaked in cold water for one hour, during which 1-2 times of water is changed to soak bleeding water, which makes the meat softer. Prepare shallots, ginger slices, cinnamon, tsaoko, pepper, star anise, dried tangerine peel and fragrant leaves.

2. The soaked beef tendon must be boiled in cold water, and at the same time, it is drenched with cooking wine to remove the fishy smell. After the water is boiled, it is removed for 5 minutes. Boiling in cold water can force out the blood foam and impurities in beef. If boiling in water, the beef will tighten quickly, which will not be tasty or ripe.

3. Boil the blanched beef in a casserole, add all the aniseed prepared in advance at the same time, then pour in cooking wine, soy sauce, and crystal sugar. After the water is completely boiled, turn to low heat and simmer slowly 1 half an hour. It is suggested to put more soy sauce to play the role of coloring.

4. Don't take the beef out immediately after stewing, soak it in the soup until it cools, then take it out, cut it into thin slices and put it on a plate.

Five, coke chicken wings

1, chicken wings do not blanch, soak in clear water for 30 minutes to remove blood and impurities. After soaking, cut a few knives on the chicken wings, then use cooking wine, soy sauce, salt, pepper, onion and ginger to fully grasp and marinate them, and put them in the refrigerator for more than 30 minutes.

2, marinated chicken wings are slowly fried in a pan with a small fire. Many people simply fry it and pour it directly into the cola. It is no wonder that it is not fragrant and tasteless.

3. Be sure to fry the chicken wings until they are golden on both sides, and then pour the coke with a burst of burnt smell.

4. After the cola is poured in, turn to low heat and simmer slowly. Add a star anise, a fragrant leaf, onion knots and ginger slices to enhance the flavor, then pour in soy sauce and salt to taste. It takes about 15-20 minutes to turn to high heat to collect juice.