5,000 years of eating light The weather is cold and the ground is freezing, eat more of these eight fast dishes, supplement nutrition, strengthen physical fitness, and enhance the ability to withstand the cold.
Braised osmanthus fish in sauce. 
Ingredients: 1 cinnamon fish, 1 head of garlic, 1 piece of ginger, 1 green onion, 2 tablespoons of braised soy sauce, 1 tablespoon of bean paste, 1 teaspoon of sugar, appropriate amount of salt, appropriate amount of cooking oil, appropriate amount of coriander.
Specific method] 1. Clean up the osmanthus fish, the mandarin fish flower in the stomach is a good thing, especially nutritious, do not discard.
2. Pour oil into the pot, sprinkle a little salt in the hot oil, wipe the water on the surface with kitchen paper, and fry it in the pot over low heat, so that the oil will not splash everywhere, and you can easily move it until the bottom is fried, turn it over and continue to fry.
3. Push the fried fish aside, add green onions, ginger and garlic and stir-fry to make it fragrant, fry the garlic until it is slightly charred, and add red pepper to taste more fragrant.
4. Add hot water that has not covered the fish body, add two tablespoons of braised soy sauce, one spoonful of bean paste, and one teaspoon of sugar, bring to a boil over high heat, turn to low heat and simmer for 15 minutes.
5. Simmer until the soup is about to dry up, sprinkle with chopped green onions or coriander to enhance the flavor, so that a very delicious sauce stewed osmanthus fish is ready.
Lamb and radish soup.
Ingredients: lamb, white radish, coriander.
Steps: 1. Cut the mutton into pieces and scald it with boiling water to remove the blood and fishy smell. Peel the white radish and cut it into hob pieces.
2. Add enough water to the pot, add the mutton pieces and a few ginger slices, bring to a boil over high heat, turn to low heat and simmer for 1 hour.
3. Add the cut white radish pieces and continue to simmer for 30 minutes, finally add an appropriate amount of salt, sprinkle in the coriander, and then turn off the heat and remove from the pot.
Soybean and pig's trotter soup.
Ingredients: pig's trotters: appropriate amount of soybeans, appropriate amount of ginger slices, green onions, salt, chicken essence, and cooking wine.
Steps: Wash the pig's trotters, chop them into small pieces, blanch them in boiling water, remove blood and impurities, and drain them for later use.
Soak soybeans for 2-3 hours in advance, wash them after soaking, and set aside.
Add enough water to the pot, add ginger slices, green onion and cooking wine, and bring to a boil over high heat.
Put the pig's trotters and soybeans in a pot, bring to a boil over high heat, and then reduce the heat to a low heat and simmer.
Simmer until the pig's trotters are cooked and the soybeans are soft and rotten, add an appropriate amount of salt and chicken essence to taste.
Continue to simmer for 10-15 minutes to make the soup richer.
Finally, sprinkle with chopped green onions as a garnish and serve from the pan.
Stir-fried shredded meat with carrots.
Preparation: tenderloin, carrots, ginger, chives, salt, starch, light soy sauce, cooking wine, oyster sauce, cooking oil, pepper, cooked white sesame seeds.
1. Wash the tenderloin, cut it into shreds, add an appropriate amount of salt, light soy sauce, cooking wine, oyster sauce, pepper, then add a spoonful of starch and a spoonful of oil, mix evenly with your hands, and marinate for 10 minutes. Peel and wash the carrots, rub them into fine strips, finely chop the ginger, and chop the chives into chopped green onions.
2. Heat the pot with oil, add the minced ginger and stir-fry until fragrant, pour in the marinated shredded meat, stir-fry over high heat until it changes color, and set aside. Leave the bottom oil in the pot, add chopped green onions and stir-fry until fragrant, pour in shredded carrots and stir-fry over high heat for a while, add an appropriate amount of salt to taste after breaking, pour in the fried shredded meat, sprinkle with cooked white sesame seeds, and stir-fry evenly over high heat to get out of the pot.
Tea tree mushroom chicken soup.
Ingredients: hen, tea tree mushroom, shiitake mushroom, red dates, yam.
1.Half a hen, when you buy it, let the store cut it directly into pieces, which is convenient and trouble-free.
2.Tea tree mushrooms and shiitake mushrooms are soaked in water in advance, the jujubes can be washed, and the yams are peeled and cut into small pieces before being put into the pot. 3.Prepare green onions, ginger slices, garlic, bay leaves, and angelica.
3.Blanch the chicken before making the soup. Cook the chicken in a pot under cold water, wait for the water in the pot to boil, pour in cooking wine, and remove after 3 minutes.
4.Then put the chicken in the casserole, it should be noted that the water in the casserole must be hot, cold water will make the meat of the chicken tight, which is not conducive to the release of nutrients. Then add tea tree mushrooms, shiitake mushrooms, jujubes, green onions, ginger slices, garlic, bay leaves, and angelica. Wait until the water is completely boiling, reduce the heat and simmer for 90 minutes.
5.At the time of 30 minutes, pick out the green onions and jujubes. Because the green onions will be stewed, the jujubes will be stewed for a long time and the soup will taste sour. At 60 minutes, add the yam and continue to simmer for 30 minutes, turning off the heat.
Beef brisket stew with tomatoes.
Ingredients: 500 grams of beef brisket, 3 tomatoes, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of star anise, appropriate amount of light soy sauce, appropriate amount of cooking wine, appropriate amount of sugar, appropriate amount of salt.
Production Steps:1Cut the brisket into cubes and blanch it with boiling water to remove the blood
2.Tomato diced;
3.Heat the pan with cold oil, add ginger and garlic and stir-fry until fragrant, add beef brisket and stir-fry;
4.Add cooking wine, light soy sauce and sugar, stir-fry evenly
5.Add enough water and add the tomatoes, star anise;
6.After boiling on high heat, turn to low heat and simmer for 1 hour;
7.Finally, add an appropriate amount of salt and simmer for 10 minutes.
Chicken feet with soy sauce. 
Ingredients: chicken feet, soy sauce.
Steps: 1. Clean the chicken feet, blanch them in a pot under cold water, add cooking wine and ginger slices to remove the smell, skim off the foam after boiling, and then scoop up the chicken feet and clean them and drain the water.
2. Heat the oil, put in the chicken feet and stir-fry for a while after the oil is hot, pour in the soy sauce juice and stir-fry for a while, then pour in an appropriate amount of boiling water to cover the ingredients, cover the lid and simmer for half an hour.
3. Simmer until the chicken feet are soft and rotten, stir-fry over high heat to reduce the juice, and then put it out of the pot and put it on a plate to eat.
Braised pigeon meat. 
Ingredients: pigeon meat: 500 grams;Ginger: to taste, sliced;Cooking wine: to taste;Star anise: 2-3 pcs;Cinnamon bark: 1 piece;Bay leaves: 2 pieces;Light soy sauce;Dark soy sauce;Rock sugar;Salt;Clear water;Green onions:
Steps:1Wash the pigeon meat and cut it into cubes for later use.
2.Add an appropriate amount of cooking wine to the hot water, and blanch the pigeon meat to remove the blood and fishy smell. Remove and set aside.
3.Heat the pan with cold oil, fry the ginger slices until fragrant, add the pigeon pieces and stir-fry until the surface is golden brown.
4.Add an appropriate amount of light soy sauce and dark soy sauce and continue to stir-fry evenly.
5.Add star anise, cinnamon, bay leaves, and stir-fry until fragrant.
6.Add water, submerge the pigeon meat, add rock sugar, salt and season to taste.
7.Reduce the heat, cover the pot and simmer slowly to let the pigeon meat absorb the flavor.
8.Simmer until the soup is thick and the pigeon meat is crispy.
9.Finally, add the green onion and stir well.
10.Serve on a plate and enjoy the delicious marinated pigeon meat.