Cut the cowboy bones into small pieces and marinate them with carrot juice, celery juice, garlic juice, onion juice, lemon juice and pine meat powder. The secret of curing black pepper beef bone is a common raw material in western food. In recent years, cowboy bones have been widely used, both imported from the United States and made in Denmark. The meat is tender and slightly cartilaginous, which can be used to cook various Chinese and western dishes. I have seen this colleague's practice and think there is nothing wrong with the cooking method. However, he neglected a big problem: in the process of making western food, cowboy bones can be seen everywhere. When I cook this dish, I can learn from and refer to the success of western food in this respect, and then improve and innovate from the perspective and way of Chinese food. For example, Hong Kong-style Cantonese cuisine has been used very well in this respect, and there are many successful dishes. However, this colleague used the pure China method to make these "imported goods", and the effect was inevitably poor. Our practice has absorbed the advantages of Guangdong cuisine and western food, and the effect is much better. The related dishes are as follows: 1. Make the "black pepper cowboy bone" into the form of western-style steak, that is, in the form of separate meals, one for each person, so that the tenderness of each cowboy bone can be freely grasped from person to person to meet the needs of different tastes. Ingredients: 200 grams of cowboy bones imported from the United States, seasonal fruits, onion rings. Seasoning: "Shepherd Boy" butter, homemade black pepper juice, Dongbao oxtail soup, Dynasty red wine, miscellaneous vegetable water. Output: 1. Cut the beef bones into chunks of180g each. Mix beef bones with dry red wine, oxtail soup and miscellaneous vegetable water, press them on a plate, and put them in the refrigerator (0-5 degrees) for 5 hours. 2. Heat a pan, melt a piece of butter, add a few pieces of cowboy bones, fry them on low heat until both sides are just cooked, heat a small iron plate for each person, add butter slices and onion rings to burn out the fragrance, then add the fried cowboy bones, pour in red wine and homemade black pepper juice, and serve them quickly. Characteristics of dishes: novel shape, tender and smooth taste, strong black pepper flavor and good atmosphere. Second, cook black pepper cowboy bones with orange and tomato juice. Ingredients: 500g of cowboy bone, 2 oranges, shredded onion, shredded red pepper and shredded coriander. Seasoning: salt, sugar, soy sauce, garlic, orange juice, wine, tomato juice, oxtail soup. Production: 1, cut the cowboy bone into small pieces, and marinate with 1 orange (sliced), salt, soy sauce, wine, sugar, garlic and raw powder for 3 hours. 2. Slice another orange for later use, stir-fry the oil in the pot until it is 70% cooked, add the oil to the beef bone until it is broken, take out the oil control, wash the pot with strong fire, add the base oil, saute garlic, shredded onion and shredded red pepper, add the beef bone with wine, add salt, sugar, tomato juice, orange juice, oxtail soup and appropriate amount of water, cook for 3-5 minutes, and thicken with orange slices. Features: Black pepper is rich in flavor, slightly orange, and has a strong taste. Third, the practice of comparing Chinese food: raw materials: 400 grams of beef bones, 30 grams of green and red peppers, and 50 grams of onions. Seasoning: soy sauce, black pepper, delicious food, sugar, rose wine, pine meat powder, monosodium glutamate, Dynasty dry white, onion ginger juice, beef soup, soy sauce and garlic. Production: 1, cut the cowboy bone into small pieces, pat it gently with the back of the knife, and dice the green pepper, red pepper and onion respectively. 2, cowboy bone with dry white, soy sauce, rose wine, monosodium glutamate, pine meat powder, onion ginger juice, eggs, starch sizing, add a little sake and let stand 1 hour (in the refrigerator) for use. 3. Stir-fry the green and red peppers and shallots into an iron plate with salt, fry the beef bones in a pot, fry the garlic in another pot, add dry and delicious beef soup, sugar, black pepper, monosodium glutamate and other seasonings, add the beef bones, stir well, thicken, and pour the oil out of the pot. Characteristics of dishes: bright color, tender and smooth meat, salty and slightly sweet. These three methods have their own characteristics. The first method is to tenderize the cowboy bones with steak and mixed vegetable water. The second method uses orange juice to improve the taste of black pepper, and tenderizes the cowboy bones with the rich fruit acid of fresh oranges. The third method is more Chinese, tenderizing with pine meat powder, adding dry white, rose dew, delicious and other seasonings to enrich the taste of dishes and make the taste more perfect. Ingredients: cowboy bone, onion, green, red pepper, mushroom slices, garlic, soy sauce, oil, white powder, clear water, salt, monosodium glutamate, sugar, oyster sauce and black pepper. Practice: First, add beef bones into soy sauce, oil, white powder and clear water, mix well and simmer for 2 hours; Stir fry minced garlic, black pepper and oyster sauce. Then add beef, stir-fry over medium heat for about 4 minutes, and serve first. Then put the onion, green pepper, red pepper and ground mushroom slices in the pot, stir-fry for about 3-4 minutes, then add salt, monosodium glutamate, sugar and water to the pot, return the cowboy bones to the pot a few times, and plate. Ingredients: cowboy bone, shredded onion, black pepper, minced garlic, oyster sauce, soy sauce, oil, meat king, salt and sugar. Practice: 1. Add cowboy bones into soy sauce, oil, meat king and clear water, mix well and marinate for 2 hours. 2. Put the pot into high fire to boil the oil, and saute the minced garlic, black pepper and oyster sauce. Note: 1. If the old people need carrion, they can add marinade in the second step and cook for a while. 2. If you want a better color, you can add shredded green pepper or sliced mushrooms and fry them with onions.