Raw materials of tomato sirloin: beef tendon, tomato, onion, ginger, garlic, pepper, star anise, soy sauce, rice wine, old rock sugar and dried red pepper 1. Slice beef tendon, put it in cold water for 30 minutes, and pull out the blood; Slice onion, ginger and garlic; Put the tomatoes in a pot, pour in boiling water, iron off the skin, and then slice them. 2. Put the boiled beef tendon in cold water, boil it, skim off the floating foam, pick it up and drain it; Add some oil to the pot, burn the oil, and then add onion, ginger, garlic, pepper, star anise and dried Chili to saute. 3. Then pour in beef tendon, add cooking wine and soy sauce and stir well; After the color of beef tendon fades, add boiling water and simmer for 50 minutes. 4. Stir-fry tomatoes in another pan. When they are cooked to the pulp, add half a bowl of water to boil and pour into the brisket pot. 5. Add old rock sugar and salt seasoning, stew for another 30 minutes, and then the brisket will be cooked.

Mala Tang method 1. Prepare the food you need: wash the vegetables and fruits, and the fans, black fungus, day lily and oyster mushrooms need to be soaked early. 2. Cut ginger into half slices and shallots into strips, and mix Pixian bean paste with hot pot ingredients. 3. Put the appropriate oil in the pot and boil it to 50% heat. Add the pepper granules to saute, fish them up and throw them away. 4. Add ginger slices and winter shavings and stir-fry until fragrant. 5. Pour in hot pot ingredients and bean paste and stir-fry Chili oil. 6. Add cold water to make it hot and boil. 7. Add half a thick soup treasure and mix to dissolve. 8. directly put the meatballs and the cooked food with bad kelp into the pot and cook until it is 89% cooked. 9. Then pour in day lily, mushrooms and fungus. 10. Finally put in vegetables and vermicelli ingredients.

Raw materials for boiling flower buds with beer sprinkling: 2 kg of clam, half a can of beer sprinkling, 5 garlic cloves, ginger 1 a small piece, onion 1 root, 2 branches of perilla leaves, Xianglai 1 root, and fermented beans. Several methods: 1. Chop ginger and garlic, and onion. 2. Wash the clams neatly by hand: the water in the pot is boiled, put them in, and take them off immediately after the clams open their mouths. If possible, rest the clams in water and spit out the soil, so there is no need to actually operate this step, and the taste will be better. Put the clams in the filter basin, soak them in water, vibrate the filter basin, wash off the fine sand and drain the water. 3. Add oil to a cool pan, stir-fry chives, Jiang Mo and douchi, add clams, and stir-fry with rice wine. Add beer sprinkles, just add clams. Cover and cook on a strong fire for five minutes. 4. Add pepper, stir-fry perilla leaves, when the soup base is thickened, add salt, soy sauce, a little sugar, add onion, fragrant lai and sesame oil, and delicious clams will be OK!