First, stewed beef brisket with tomatoes.

1. Cut the brisket into small pieces, blanch it with cold water, add cooking wine and ginger slices to remove the fishy smell, and take out the brisket after boiling for 3-5 minutes. Peel the tomatoes and cut them into small pieces.

2, hot oil in the pot, saute shallots and ginger slices, put more than half of the tomatoes and stir fry. Stir-fry for one minute, add the brisket and stir-fry together. Stir-fry evenly, then pour in cooking wine, soy sauce and soy sauce to taste.

3. Then pour into the casserole and add rock sugar, fragrant leaves, cinnamon, star anise, angelica dahurica and a little tomato sauce. At this time, add hot water, and the amount of water does not exceed the ingredients.

4, slow stew 1 hour off the fire. Let it stand for 30 minutes, and then simmer for 30 minutes.

5. Many people insist on stewing 1-2 hours before turning off the fire. I can not only save fuel, but also speed up the ripening of beef and make it more delicious. Just try it.

Second, sweet and sour hairtail

1. Buy hairtail, clean it and cut it into small pieces of equal size. The washed hairtail should be marinated in advance and marinated with cooking wine and shredded ginger for more than ten minutes. Many people put salt in the pickling process, but it is not necessary. Hairtail itself is very fresh and slightly salty.

2. Drain the marinated hairtail and fry it in a pan until golden on both sides. Don't turn it over after you put it in the pot. When the bottom of the pot is golden, gently shake the pot and you can turn it over.

3. While frying hairtail, you can season the juice: one spoonful of white sugar, one spoonful of oyster sauce, two spoonfuls of soy sauce, half a spoonful of soy sauce and half a spoonful of salt.

4. After the hairtail is fried, pour in the prepared juice, add aniseed, ginger slices, fragrant leaves and pepper, and finally add water and simmer for 5 minutes.

5. After five minutes, take out hairtail and all fennel, leaving only soup. Turn to high heat and pour in water starch. Before turning off the fire, pour half a spoonful of balsamic vinegar to improve the taste and remove the fishy smell. Finally, pour the juice on the hairtail.

Third, braised peeled fish.

1. After the skinned fish is bought, clean the incision. Cut 3-4 knives on the fish to facilitate the taste. The skinned fish is a marine fish with a strong smell. It should be marinated with cooking wine and pepper for more than 20 minutes, during which it should be turned over to remove the fishy smell.

When frying fish, you must heat the wok first, and then pour in the cooking oil, which is what we often say. When the oil temperature is 50% hot, add the peeled fish and fry until golden on both sides. The fish fried in this way does not stick to the pot and does not break the skin. If you are not sure, sprinkle some edible salt in the hot oil.

3. Fry the peeled fish until golden on both sides, then add onion, shredded ginger and cooking wine and fry together. Then pour in hot water and season with soy sauce, soy sauce, balsamic vinegar, sugar and salt.

4, simmer on low heat 10 minutes, until the soup is almost dry, turn off the fire.

Fourth, sauce beef.

1. Soak the beef tendon in cold water for one hour, and change the water 1-2 times to soak the bleeding water, which will make the meat softer. Prepare shallots, ginger slices, cinnamon, tsaoko, pepper, star anise, dried tangerine peel and fragrant leaves.

2. The soaked beef tendon must be boiled in cold water, and at the same time, it is topped with cooking wine to remove the fishy smell. After the water is boiled, take it out for 5 minutes. Boiling in cold water can force blood foam and impurities out of beef. If boiled in water, beef will soon become tight, which will be unpalatable or immature.

3. Cook the blanched beef in a casserole, add all the aniseed prepared in advance, and then pour in cooking wine, soy sauce and rock sugar. After the water is completely boiled, turn to low heat for 1.5 hours. It is suggested to put more soy sauce to play a role in coloring.

Don't take the beef out immediately after stewing, soak it in the soup and wait for it to cool before taking it out, cut it into thin slices and put it on the plate.

Five, coke chicken wings

1. Don't blanch chicken wings, soak them in clear water for 30 minutes to remove blood and impurities. After soaking, cut a few knives on the chicken wings, then fully marinate them with cooking wine, soy sauce, salt, pepper and onion ginger, and put them in the refrigerator for more than 30 minutes.

2, the marinated chicken wings are slowly fried in a pot with a small fire. Many people simply fry it and pour it directly into coke. No wonder it's tasteless.

Be sure to fry the chicken wings until they are golden on both sides, and then pour in the coke with burning fragrance.

4. After the coke is poured in, turn to low heat and simmer. Add an star anise, a fragrant leaf, onion knots and ginger slices to taste, and then add soy sauce and salt to taste. It takes about 15-20 minutes to collect juice on high heat.