Ingredients: 300g of beef, 200g of chestnuts, 5g of salt, 5g of soy sauce, 5g of soy sauce, 3g of onion, 3g of ginger, 2g of pepper15g, 2g of Alpinia katsumadai, 3g of star anise and 60g of vegetable oil.

Practice: After the beef is put on fire for 2 to 3 hours, add chestnuts and burn them for 1 hour, and the chestnuts and the meat paste together, that is, the juice is collected by fire. When the juice is thick, it can be served on a plate.

Second, walnut mutton porridge

Ingredients: walnut kernel 15g, mutton 100g, japonica rice 60g, refined salt, cooking wine, Jiang Mo, monosodium glutamate and sesame oil.

Practice: wash the mutton and chop it into a paste; Wash walnuts and break them. Wash the japonica rice, put it in a casserole, add water, mutton and walnut kernel, simmer it with low fire to make porridge, and add seasoning when the porridge is cooked.

Third, soybean pig's foot soup

Ingredients: 500g trotters, soybean 120g, 2 tbsp cooking wine, 3 slices of ginger and proper amount of water.

Practice: soak the soybeans in warm water for one hour, wash the pig's feet and put them in the pot. Add 1 tbsp cooking wine and 2 slices of ginger. Boil to remove blood foam, and then wash it for later use. Put pig's trotters, soybeans, ginger slices and cooking wine in the pot, add enough water, boil over high fire, simmer for one and a half to two hours, and season with salt before taking out.

Fourth, stir-fry the walnut waist.

Ingredients: 400g sheep kidney, 25g lettuce, 20g soy sauce, 0/5g cooking wine, 0/0g ginger juice, 20g salt and pepper, and 0/00g peanut oil.

Practice: Divide the sheep kidney into two parts, remove the inner Sao and outer membrane, and make horizontal and vertical patterns on the smooth surface; Sheep kidney is pickled with soy sauce, cooking wine and ginger juice; Stir-fry with a spoon on the fire, and take out the kidney in a wok; When the oil temperature rises again, stir-fry the kidney thoroughly, take it out and put it in a plate; Serve with lettuce and dip in pepper and salt.

5. Baked beef brisket with potatoes

Ingredients: beef brisket 200g, potato (yellow skin) 150g, coriander 5g, seasoning: ginger 10g, star anise 2g, fragrant leaves 2g, Amomum tsaoko 2g, cinnamon 2g, lobster sauce 20g, soy sauce 15g.

Practice: wash the beef brisket and cut it into small pieces, then blanch it in boiling water; Wash potatoes, peel and cut into pieces; Wash ginger, peel and pat; Take an oil pan, heat it, add potato pieces, fry for a few minutes, and take it out; Start the oil pan again, put the ginger into the wok, add the brisket, cook some white wine, and stir-fry until the meat changes color; Add spices, stir-fry until fragrant, and then add water to boil; Add seasoning and simmer for 30 minutes; Add potatoes, simmer for 5 minutes to collect juice, take out the pan and put on a plate, sprinkle with coriander.