Tomato Beef Brisket

Ingredients: 500 grams of beef tendon, 3-4 tomatoes, 1 green onion, a small amount of ginger, three cloves of garlic, 10 peppercorns, 1 star anise, raw Combine 2 spoons of soy sauce, 1 spoon of rice wine, 6 pieces of rock sugar, and 2 dry red peppers; Method: 1. Slice the beef tendon and put it in cold water for 30 minutes to remove the blood; cut the green onion into strips, and cut the ginger and garlic into slices; Put the tomatoes into a basin, pour in boiling water, scald off the skin (it will be more convenient when eating), and then slice or tear it with your hands; 2. Put the cooked beef shank into the pot with cold water, and skim off the foam after boiling , pick up and drain the water; add some oil to the pot, heat the oil and then add onions, ginger, garlic, pepper, star anise, and dried chili peppers to sauté until fragrant; 3. Then pour in the beef tendon, add cooking wine, light soy sauce Stir well; after the beef tendon changes color, add boiling water (the boiling water should be more than the beef tendon), simmer over low heat for 50 minutes; fry the tomatoes in another pot, stir-fry them into chili oil, add half a bowl of water and bring to a boil. Pour into the beef brisket pot; 4. Add rock sugar and salt seasoning, and simmer again for 30 minutes until the beef brisket is cooked. (Save some sauce, it’s super delicious with rice and fried noodles) Braised pork ribs with winter melon

Food preparation: pork ribs, winter melon, star anise, cinnamon, ginger slices, garlic, dark soy sauce , light soy sauce, rock sugar, salt, winter rut. Method: 1. Wash the pork ribs, blanch them in a hot water pot to remove the blood, then clean them, peel and slice the winter melon. 2. Add some oil to the pot, add star anise, cinnamon, ginger slices and garlic. After the aroma is exposed, add the pork ribs. After frying for two times, add two tablespoons of rice wine, stir well, then pour in two tablespoons of dark soy sauce and soy sauce. A small spoonful of light soy sauce, appropriate amount of rock sugar, salt, stir well. 3. Add boiling water, scoop out the foam after boiling, then cover with lid, reduce heat and simmer for about 40 minutes. (You need to add enough boiling water at one time to smear the meat surface.) Add the winter melon and simmer for about 10 minutes until the water melon is steamed. Add the winter squash and stir-fry evenly. Black fungus roasted fat sausage

Food: pig intestines; green and red peppers; black fungus; green onion; ginger; garlic; pepper; star anise; rice wine; salt; light soy sauce; white sugar; monosodium glutamate; vinegar; method : 1. Clean the intestines, be sure to rinse them thoroughly and then add water, and then cut them into sections; put boiling water into the pot, put the intestines into the pot, and boil to skim off the intestinal oil, foam, etc. 2. Add rice wine, ginger slices, winter fruits, and peppercorns to the pot for cooking fat intestines, and cook over high heat (do not cover the pot when cooking, as you want to release the odor). It will take about 35 minutes to cook; remove and clean. Remove the condiments from the steamed sausage and let it cool for later use. 3. Add a little oil to the pot. Warm the oil in the cold pot, add minced ginger, green onion, and minced garlic and sauté a small amount. Add green and red pepper segments and stir-fry until fragrant. Add the sausage and stir-fry. , then add the blanched black fungus and stir-fry evenly; 4. Add light soy sauce, salt, sugar, a small amount of MSG or soul chicken soup seasoning, stir-fry until the green and red peppers are slightly cooked, keep the juice and let the ingredients When the juice reaches the fat intestines, it is best to sprinkle garlic paste on the pan and put it on the plate. You can also drizzle two drops of sesame oil or vinegar along the edge of the pan to enhance the freshness.