These nine dishes are absolutely enough to support a dinner at home.

Braised Beef with Potatoes
Materials used:
Beef (brisket)
1000g
Potato
2
onion
2
Tomatoes
4
Carrot
1
Ginger and onion
Appropriate amount
Old smoking, liquor-making
1 tablespoon each
Vinegar, sugar
1 spoon
Tomato sauce, black pepper
Appropriate amount
Oil and salt
Practice:

1. Cut beef into pieces and cook in cold water for 2 minutes. Rinse the whole process with warm water.
2. Wash the ingredients and cut them into pieces. (Soak potatoes in clear water) Set aside.
3. Heat the oil in the pan and stir-fry the beef first. The cook always smokes the cooking wine and a spoonful of white vinegar.
4. Next, add onions and tomatoes, sprinkle a spoonful of sugar and stir-fry.
5. Squeeze tomato sauce (squeeze more), grind some pepper and stir-fry well.
6. Put scallions and ginger in, pour in enough hot water, and simmer for about 1 hour after 20 minutes.
7. Put potatoes and carrots in the pot before boiling.
8. When the meat is rotten, the soup is sticky and can be seasoned.
   Steamed prawns with garlic paste
   
   Materials used:
   shrimp
   8 only
   Longkou Vermicelli
   A small volume
   garlic
   Two big ones
   Cooking wine
   Few
   Soy sauce
   Few
   salt
   Few
   Chopped green onion
   Few
   Practice:
9. Open the back of shrimp, remove intestines, pour a little cooking wine and raw sauce and marinate for half an hour.
10. When pickling shrimp, let's deal with garlic, peel and peel the garlic, and cut it into garlic paste. When the pan is heated, add oil and 30% heat to two-thirds of garlic paste, simmer the fragrance, turn off the fire immediately after discoloration, pour in the remaining one-third of garlic paste and a little salt, and mix well.
11. Longkou fans soak softly and put them on a plate to make the bottom.
12. Place prawns on the top of the vermicelli and garlic on the meat evenly. Pour marinated shrimp wine and sauce over it and steam for 8 minutes.
13. Sprinkle onions on the pot when you finally come out. Start the pot and burn some hot oil. It tastes as good as the steamed prawns with garlic in the restaurant.
    Secret braised chicken feet
    Materials used:
    Chicken feet
    750g
    Sichuan Pepper
    A handful
    Star anise
    Two
    Chinese cinnamon
    Two small pieces
    Fragrant leaf
    Two small pieces
    Ice sugar 10g
    Cooking wine
    A tablespoon
    Old soy sauce
    Three tablespoons
    Soy sauce
    Two tablespoons
    Thirteen fragrances
    tsp
    ginger
    Two tablets
    Practice:
14. Prepare ingredients and spices.
15. After rinsing the chicken feet, subtract the nails one by one. (Personal hygiene still needs to be done. It feels better to cut off your nails.)
16. Put half a pot of water in the pot, pour chicken feet into it, and boil over high heat for three minutes.
17. Remove chicken feet and rinse them with running water.
18. Pour the chicken feet into the pot and put clear water over the chicken feet.
19. Add a tablespoon of cooking wine after boiling
20. Add two slices of ginger
21. Add three tablespoons of old and two tablespoons of raw soy sauce.
22. Put all the pepper, anise, cinnamon and fragrant leaves in the tea bag and put them in the pot. (No tea bag, just put it in the pot)
23. Put in ice sugar.
24. Add half a teaspoon and thirteen fragrances
25. Boil again and turn to low heat for about 80 minutes until the chicken feet are crisp and tasty. Turn to high heat and thicken the soup in the pot.
    Zijiang rib casserole
    Ingredients: ribs 300g, ginger 100g, oil, salt, pickled pepper 5, old pumping 30ml, raw pumping 15ml, sugar 20g, cooking wine 30ml, anise 10g, pepper 5g, spicy leaves 5g, millet 100g.
    Practice:

1. Boil the spare ribs in a pot and drain them. Wash the ginger and cut it into slices. Heat the oil in the pot for 70% and stir-fry the spare ribs.
2. Into the old smoke, so that each piece is fully stained with color, stir-fry for a moment;
3. Stir-fry ginger in the sauce.
4. Stir-fry with pickled pepper.
5. Add appropriate boiling water, add anise, pepper, spicy leaves, millet, sugar and cooking wine;
6. Put the material into the casserole, cover the lid and cook for 20 minutes on a medium-sized fire; add the raw extract and monosodium glutamate.
7. 20 minutes later, the rib cooker is done!
   Pork braised in brown sauce
   Ingredients: 400 g of pork, proper amount of oil, 7 pieces of ginger, 15 ml of cooking wine and 50 ml of braised sauce
   Practice:

1. Prepare all the ingredients.
2. Heat the oil in the pan and stir-fry ginger slices.
3. Pour in the washed cut pork and stir-fry.
4. Stir-fry until the pork is discolored and yellowish.
5. Stir-fry with cooking wine.
6. Add the secret sauce.
7. Add proper amount of water and boil over high heat for 50 minutes.
8. At last, the sauce should be collected over high heat.
   Garlic-scented Chicken Wings
   Ingredients: Chicken wing medium (appropriate) garlic (appropriate) condiment wine (appropriate) raw extraction (appropriate) sugar (appropriate) ginger powder (appropriate) fragrant leaves (appropriate) salt (appropriate)
   Practice:
9. Raw material reserve.
10. Take a bowl and pour in the appropriate amount of raw extract, salt, ginger powder, black pepper, fragrant leaves (crushed), cooking wine to make marinated meat.
11. Cut a few small bites on the opposite side of the chicken wings (easy to taste), put them into the marinated meat, and marinate for one hour.
12. Peel garlic, wash and cut into pieces.
13. Take the oil pan and put the cured chicken wings into it.
14. Fry it slightly and turn it over.
15. Pour in some sugar and fry until colored.
16. Pour in proper amount of sauce and stir-fry evenly. Pour in garlic and stir-fry.
17. Add appropriate amount of water and cook until tasty. When chicken wings are ripe, add a little salt to collect the juice.
    Twice-cooked pork
    Ingredients: 400 g pork, 250 g garlic, scallion, ginger, garlic, dried red pepper, 1 spoon pepper, 1 spoon bean paste, cooking wine, sugar and soy sauce
    Practice:
18. Add scallion, ginger and pepper 7 or 8 in a cold underwater pot with skin and pork, and boil rice wine in a proper amount.
19. Skim the foam and cook until eight ripe. Remove and cool naturally.
20. Slice the meat slices, ginger and garlic slices, and scallion slices.
21. Pat the white part of the garlic with a knife and cut it for later use.
22. Heat the frying pan, add oil to chili pepper, pepper and onion, ginger and garlic
23. Stir-fry the meat slices until the color of the slices becomes transparent and the edges roll slightly.
24. Put the meat to the side of the pot, add the bean paste and stir-fry the red.
25. Add soy sauce or sweet noodle sauce properly and stir well.
26. Add garlic, cooking wine and sugar to taste, and you can get out of the pot.
    Flammulina velutipes Japanese tofu
    Materials used:
    Japanese Tofu
    500g
    Flammulina velutipes
    500g
    Green Chinese onion
    Appropriate amount
    Scallion
    A handful
    Garlic
    Appropriate amount
    salt
    Appropriate amount
    Oyster Sauce
    2 scoops
    soy sauce
    2 scoops
    Practice:
    Wash and drain Flammulina velutipes and set aside (remove root and scatter). Japanese tofu is opened and packed. Cut 3 knives and cut into pieces.
    Chop onion, garlic and reserve onion
    Heat the oil in the pan, add Japanese tofu and fry until the skin is brown. Drain and remove. Stir-fry the remaining oil with garlic and scallions and add Flammulina velutipes.
    Stir-fry until Flammulina velutipes are soft, add one spoon of soy sauce, one spoon of oil-consuming stir-fry evenly, then add Japanese tofu to Flammulina velutipes, then add another spoon of soy sauce and oil-consuming cover tofu, cover and bake for a few minutes (about 2 minutes).
    In the meantime, Gouqin is in reserve.
    Open the lid of the pot and pour in the sauce. Turn it over slightly and simmer for a short time until the sauce is almost ready to be harvested.
    Turn off the fire, serve the dishes and serve the meals.
    Stir-fried flower beetle with garlic fragrance
    Materials used:
    Flower armor
    at will
    Oyster sauce
    Half bowl
    Garlic chilli sauce
    A tablespoon
    minced garlic
    Some
    Scallion
    Some
    Practice:
    Step 1:
    Put cold water in the pot to cover the flower shell, cover the pot cover, boil water until the flower shell opens. Turn it over several times once the flower shell opens, pick it up immediately and drain water for use. Don't roll too long, meat will shrink and age. The fresh flower armor I bought was almost opened at the same time as the water opened. After a few flips, the flower armor was picked up. If you have leisure time, you can break off the other half's shell.
    Step 2:
    Stir-fry garlic in hot oil for 5 seconds, then add oyster oil + chili sauce + scallions and garlic, stir them up and stir them up, then pour them into the pan and fry them evenly, then serve them on the dish. (This step should be fast, don't stir them too long, the pan will start as soon as the pan is evenly wrapped with soy sauce, otherwise the oyster sauce will be stirred more pasty the pan.)