1, stir-fried beef with pepper. Ingredients: 5 peppers, 200g beef, shredded ginger. Practice: Slice beef, add salt, soy sauce, pepper, cornmeal, a little cooking wine, a little shredded ginger, mix well, add some peanut oil, and marinate for 15 minutes; Remove the stalks and seeds from the pepper. If you like spicy food, you can leave the seeds. Cut in half and cut into small pieces; When the pot is hot, put oil (preferably more), saute the shredded ginger, put the beef in the pot, quickly spread it, then pour some cooking wine, stir fry a few times, and then slip some water. 7. When it is mature, put it in reserve; Heat the oil in another pot, stir-fry the pepper a few times, and then stir-fry the fried beef in the pot. If it is too dry, you can slip some water. When the beef is cooked, add salt and a little chicken essence and serve.

2, light shadow beef. Raw materials: 500g of beef, 25g of sugar, 25g of pepper powder 1 5g, 25g of Chili powder, 0/00g of Shaoxing wine100g of refined salt10g, spiced powder, monosodium glutamate15g of ginger15g. Practice: Choose tendon meat from cattle hind legs, remove floating skin and keep it clean (don't wash it with clear water), cut off corners and slice it into large slices. Put the beef slices on the board, smooth them, evenly sprinkle with salt that has been parched to dryness, wrap them into a cylinder, and air them until the beef is bright red (about 14 hours in summer and three or four days in winter). Put the dried beef slices in the oven, spread them on a steel wire rack, and bake them with charcoal fire for about fifteen minutes until the beef slices are dry. Then steam it in a cage for about 30 minutes and take it out. Cut it into small pieces 4 cm long and 2 cm wide, then steam it in a cage for about one and a half hours and take it out. Heat a wok, add vegetable oil to 70% heat, fry ginger slices until fragrant, and take them out. When the oil temperature drops to 30% heat, move the wok to a small fire, add beef slices, fry them slowly, decant about one third of the oil, cook Shao wine, mix well, add pepper and pepper powder, white sugar, monosodium glutamate and allspice powder, turn over evenly, take out the wok, cool and pour sesame oil on it.

3, husband and wife lungs. Ingredients: 500g of fresh beef, 500g of beef offal (belly, heart, tongue, scalp, etc.), 500ml of old brine, 0/00g of crispy peanuts, 0/00g of sesame noodles, 0/50ml of soy sauce/kloc, 25ml of Chili oil and 25g of pepper noodles. Practice: Wash beef and beef offal. Cut the beef into large pieces, put it in the pot together with the beef offal, add clear water (based on the degree of flooded beef), boil it with high heat, and skim off the floating foam continuously. When the meat is white and red, pour out the soup. Pour the old brine into the pot, add the spice bag (pepper, cinnamon and star anise are wrapped with cloth), white wine and refined salt, add about 400 grams of clean water, boil over high fire for about 30 minutes, then continue to burn over low fire for 1.5 hours, and cook until beef and beef offal are crisp but not rotten, then take out and cool. Bring the marinade to a boil with high fire. After about 10 minutes, take a bowl, scoop in 250g of brine, and add monosodium glutamate, Chili oil, soy sauce and pepper noodles to make a flavored juice. Cut the cooled beef and beef offal into pieces 4 cm long, 2 cm wide and 0.2 cm thick respectively, mix them together, pour in marinade and mix well, divide them into several plates, and sprinkle with crispy peanut powder and sesame noodles.