Ingredients: 500g of beef brisket, 500g of tomato, potato 1, cinnamon 1, 2 tablespoons of cooking wine, appropriate amount of salad oil, 5g of salt, 2 tablespoons of soy sauce, soy sauce 1 tablespoon, 2 slices of onion, 4 slices of ginger and star anise/kloc-0.

Practice: soak tomatoes in boiling water for 2 minutes with a cross knife, take them out, peel them, wash and cut them into pieces, wash and cut the brisket, put them in a pot, add water to boil, blanch them for 2 minutes, take them out, rinse them off and control the water for later use.

Peel potatoes, wash them and cut them into pieces for later use. Heat oil in the pan. When the oil is hot, add star anise, cinnamon, ginger slices and onion and stir-fry until fragrant. Add the brisket and stir-fry for 3 minutes. Pour in cooking wine, soy sauce, soy sauce, stir-fry until the color is the highest.

Add tomato sauce, stir well, add water, boil and stew for 30 minutes. Open the lid, pour in the potatoes and simmer for 30 minutes. Open the lid, pour in the tomato pieces and cook until the soup is thick. Turn off the fire, put on a plate and sprinkle with chopped green onion.

Red halogen lion head

Ingredients: 500g pork belly, 4 slices of Chinese cabbage, 4 water chestnuts, half onion, ginger 1 slice, 2 tablespoons of cooking wine, 2 tablespoons of starch, 2 tablespoons of soy sauce, 2 cups of water, sesame oil 1 tablespoon, and salt 1 tablespoon.

Practice: Wash the pork belly and cut it into pieces, and put it into the basin. Wash onion, ginger and water chestnut, cut into pieces and put them in a basin. Add cooking wine, starch, soy sauce, sesame oil, salt, white pepper and eggs, and stir well for later use.

Wash the cabbage and tear it into small pieces for later use. Add light soy sauce, dark soy sauce, sugar, salt, white pepper, red pepper juice and water into the bowl, and stir well for later use.

Divide the stirred minced meat into small portions, knead them round, and wrap them with dry starch for later use. Heat oil in a pan, pour in meatballs, and fry on low heat until the surface is golden. Remove and control the oil for later use.

Heat oil in the pot, add onion, ginger, garlic and dried Chili, stir-fry until fragrant, pour lion's head and clear water to boil, add the prepared juice, simmer for 30 minutes on medium heat, add salt and cabbage to collect thick soup, turn off the fire and serve.