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

2, light and shadow beef. Raw materials: 500g beef, 25g sugar, 25g pepper powder 1 5g chilli powder, 0/00g Shaoxing wine100g refined salt10g spiced powder10g monosodium glutamate15g ginger. Practice: Select tendon meat from cattle hind legs, remove floating skin and keep it clean (do not rinse with water), cut off corners and cut into large pieces. Put the beef slices on the board, smooth them, evenly sprinkle the fried salt, put them in a jar, and air them until the beef is bright red (about 14 hours in summer and about three or four days in winter). Put the dried beef slices in the oven, spread them on a wire rack, and roast them with charcoal fire for about 15 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 the wok, add vegetable oil and heat it to 70%, stir-fry the ginger slices until fragrant, and take out. When the oil temperature drops to 30%, move the wok to low heat, add beef slices, fry slowly, pour out about one third of the oil, cook Shao wine, mix well, add pepper, pepper powder, sugar, monosodium glutamate and spiced powder, mix well, take out the wok, cool and pour sesame oil.

3, husband and wife raise lungs. Ingredients: 500g fresh beef, 50g beef offal (belly, heart, tongue, scalp, etc.). ), 500 ml of old brine, crispy peanut powder100g, sesame noodles100g, soy sauce150ml, 25ml of Chili oil, 25g of pepper noodles, 4g of star anise, etc. 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 (depending on the degree of drowning the beef), boil it with high fire, and skim off the floating foam continuously. When the meat turns white and red, pour out the soup. Pour the old salt water into the pot, add the spice bag (pepper, cinnamon and star anise wrapped in cloth), white wine and refined salt, add about 400 grams of clear water, cook for about 30 minutes, then continue to cook with low fire 1.5 hours until the beef and beef offal are crisp but not rotten, and then take them out and cool. Boil the marinade over high heat. After about 10 minutes, take a bowl, scoop in 250 grams of salt water, and add monosodium glutamate, Chili oil, soy sauce and pepper noodles to make a sauce. Cut the cooled beef and beef offal into pieces with a length of 4 cm, a width of 2 cm and a thickness of 0.2 cm, mix them together, pour in the marinade and mix well, divide them into several plates, and sprinkle with crispy peanut powder and sesame noodles.