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

Clean the steak, control the water and set aside in a plastic bag, get a wooden stick in the top of the steak and slap a few times to make it break the tendons, because this practice will make the meat more tender, and will not shrink. Put some black pepper on the top of the steak, rub with butter and salt, use your hands to pinch it back and forth a bit, marinate for about half an hour. Heat the oven to 200°. Place the marinated steak in a baking dish, pour in the pepper and the five-spice powder and cook for 15 minutes. Remove from the oven and grill for another 10 minutes, or less if you want the steaks to be tender. Pour the red wine over the onions and preheat. Remove the steak and pour the heated red wine over the steak to finish.

2, recipe two

Ingredients: fresh chestnuts 100g, chicken thighs 1 catty, green onion 10g, ginger 5g, starch 4g, oyster sauce 10g, cooking wine 5g, sugar 3g, pepper 3g.

Chestnuts soaked for 1 hour, using a toothpick to remove the gap in the coarse membrane, clean into a large bowl, flooded chestnuts, into an electric pot, the outer pot with water Adequate amount of water, steam until the power jumped up when taken out. Chicken thighs cut into quick shape, pour into the water to boil, chicken thighs removed to wash the blood. Starch into a bowl and add water to make wet starch. Stir fry onion and ginger with cooking oil, pour in chicken pieces and all kinds of seasonings, add cold water to boil, then pour in chestnuts, turn to low heat and cook for 20 minutes. When the soup burned to slightly dry, pick out the green onions, ginger, pour water starch thickening set after the plate can be.

3, recipe three

Ingredients: chub head 1 catty, tofu half a catty, ginger 5g, green garlic 10g, 10g of cooking wine, 10g of soy sauce, soy sauce 5g, 5g of sweet noodle sauce, salt 3g, pepper 2g, cornstarch 3g.

Fish head washed clean, dry, cut into quick, using cooking oil to fry the fish head to golden brown on the plate spare. Tofu cut into rectangles, cooking oil frying golden brown removed and poured into the casserole inside, on top of the fried fish head. In addition to the ginger incense, pour in all the seasoning and cold water slowly boil, open high heat to boil, reduce the heat to 40 minutes, so that the fish into the flavor. When the soup is slightly dry, pour into the appropriate amount of water starch thickening, so that the soup thickens, and then put the garlic section, and then roll once can turn off the fire to serve.