Entering the light snow season, the weather is getting colder and colder, in addition to increasing clothing in time, we must also adjust our diet more and often eat some warm-up food. Today I recommend these 7 warm-up dishes to you, keep warm from the cold, warm from head to toe, hurry up and arrange it!These dishes are nutritious and delicious, and if you are interested, you can change them every day to help you warm up in winter.
Braised goose meat. 
Ingredients: goose meat, chives, ginger, garlic, leeks, cooking wine, light soy sauce, dark soy sauce, dried red pepper, salt, cooking oil.
Steps: 1. Cut the goose meat into pieces, wash it, blanch it with boiling water to remove the fishy smell.
2. Heat oil in a hot pan, add green onions, ginger, garlic and dried red pepper and stir-fry until fragrant, add goose pieces, stir-fry until golden on both sides, pour in cooking wine, light soy sauce and dark soy sauce, add an appropriate amount of water, and simmer for 90 minutes.
3. Add an appropriate amount of salt to taste, simmer until the goose meat is cooked and the soup is rich, add the leek segments, stir-fry evenly, put it on a plate, and serve.
Braised lamb brisket with yuba.
Ingredients: lamb brisket, bean curd, tangerine peel, grass fruit, green onion, ginger, water chestnut, garlic, soy bean paste, bean curd, salt, rock sugar, cooking oil.
Steps: 1. Cut the lamb brisket into pieces, cut the green onions into sections, and slice the ginger. Soak grass fruits and tangerine peel in warm water for 10 minutes, wash them and set aside. Peel the garlic and pat it with a knife, peel and wash the horseshoe and set aside. Break the yuba into small pieces and do not wash it, pour an appropriate amount of oil into the pot, heat it and fry it on low heat until it is golden and crispy, immediately take it out and soak it in cold water for a while, soak it soft and drain it.
2. Pour an appropriate amount of water into the pot, put in the lamb brisket, water chestnut, green onions, ginger and garlic, boil over high heat and simmer for 10 minutes, remove and rinse with water, drain the water. Heat another pot, add an appropriate amount of oil to heat, add the green onions and stir-fry until the color is browned, and set aside.
3. Leave the bottom oil in the pot, put in the grinding soy sauce and fry the sauce to make the sauce fragrant, add garlic, bean curd, rock sugar to fry the fragrance, pour in the lamb brisket, water chestnut, yuba, tangerine peel, grass fruit, ginger slices after the sugar is fried, and stir-fry over high heat to bring out the fragrance. Pour in an appropriate amount of water to cover the ingredients, simmer for an hour and a half after boiling over high heat, add an appropriate amount of salt to taste, add green onions and mix evenly, and continue to simmer for 10 minutes to get out of the pot.
Pork ribs stewed with yam.
Ingredients: pork ribs, yam, ginger, salt, oyster sauce, soy sauce, vegetable oil.
Steps: 1. Chop the pork ribs into pieces, wash them with water, and drain them for later use.
2. Add a little vegetable oil to the wok and heat it, add ginger slices and stir-fry for a while, add a large bowl of water to boil, add salt, oyster sauce and soy sauce to taste, simmer for about 30 minutes, then add the yam pieces, continue to simmer for about 20 minutes, the yam and pork ribs are fully cooked, and the juice can be served.
Garlic shrimp pot. 
Ingredients: Prawns, pork belly, onion, green onion, ginger and garlic, black bean, chopped green onion.
Steps: 1. Remove the shrimp head from the prawns, remove the shrimp line with the back open, then take out the shrimp, clean them, then control the moisture, add an appropriate amount of salt, sugar, pepper, corn starch and peanut oil, and marinate evenly for 10 minutes for later use.
2. Clean the pork belly, cut it into thin slices, then add an appropriate amount of salt, sugar, pepper, cornstarch and an appropriate amount of peanut oil, mix evenly, and marinate for 10 minutes.
3. Take the casserole and heat the oil, after the oil is hot, pour in the pork belly oil and fry, fry the excess fat of the pork belly, and then add the green onion, ginger and garlic thorns and stir-fry until fragrant.
4. Put the onion in and stir-fry a few times, then put in a handful of tempeh, continue to stir-fry evenly, then spread the marinated prawns on top, cover the lid, and pour a circle of rice wine along the lid.
5. Simmer over medium-low heat for 5 minutes, then sprinkle in a handful of chopped green onions, and then you can take it out of the pot and eat.
Stir-fried yellow cabbage.
Ingredients: 2 yellow cabbage, lard, oil residue, garlic slices, salt to taste.
Steps: 1. Put the yellow cabbage on the board first, cut off the roots with a knife, then put the leaves into clean water, wash them briefly, soak them in light salt water for a few minutes, and then clean them with clean water, control the moisture and set aside.
2. Sit on the fire, put a small spoon of lard and oil residue into the pot after the pot is hot, melt it and add the garlic slices to burst the fragrance.
3. Put in the yellow cabbage leaves, keep stir-frying, and after about a minute, the cabbage leaves become a little soft.
4. Add an appropriate amount of salt, stir well, then turn off the heat and put on a plate. A quick stir-fried delicacy is ready to eat
Sauce duck. 
Ingredients: whole duck (duck leg), green onion, ginger, cooking wine, tangerine peel, light soy sauce, dark soy sauce, salt, rock sugar, star anise, fennel.
Steps: 1. Wash and drain the duck for later use. Add enough water to the pot, add the seasoning and duck to a boil over high heat, then change to a simmer.
2. Cook until the chopsticks can be easily inserted into the duck body, and generally cook for about an hour.
3. While reducing the juice on high heat, use a spoon to continuously pour the juice on the duck skin and season at the same time. When the soup is thick, remove the duck whole and put it on a plate, the soup is too dry, and pour it into a small bowl for later use.
4. Wait for the duck to be completely cold and then cut into pieces and put on a plate, remember that it must be completely cold before cutting, otherwise it will be easy to break. Then spread the thick broth evenly on the surface of the duck pieces.
Peony beef. 
Ingredients: beef shank, green onion and ginger, dried chili, cucumber, 1 cherry tomato.
Steps: 1. Soak the beef tendon in cold water for 3 hours and soak it in blood water. Add green onion and ginger cooking wine to a pot under cold water to remove the smell.
2. Wash with warm water and put it in a pot, add 1 handful of Sichuan pepper, 2 star anise, 1 grass fruit, 2 bay leaves, 1 handful of cumin, 1 piece of cinnamon, 1 handful of dried chili pepper, appropriate amount of rock sugar, 3 spoons of cooking wine, 2 spoons of dark soy sauce, 4 spoons of light soy sauce, 2 spoons of salt, 1 spoon of pepper, 1 spoon of sweet paste, 2 spoons of oyster sauce, and 1 spoon of soybean paste.
3. Add water to cover the ingredients, bring to a boil over high heat, and simmer over low heat for 1 hour. After turning off the heat, soak for 6 hours or more, take it out and slice it, and arrange it according to **.
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Have you learned the above seven warm-up dishes?Let's get your hands on it and get warm for the winter. That's all for my sharing, if you like me, please follow me!