There's an old saying in the food world: it's hard to reconcile! It's like a human constitution, it's different! Some people are like a "small stove" in winter, while others are so cold in winter that their hands and feet are often cold. 
From the perspective of dietary conditioning, you might as well use these 8 home-cooked dishes to replenish energy and keep us warm through the cold winter! 【Braised hairtail】
Ingredients Preparation Hairtail, green onion, ginger, garlic, rock sugar, light soy sauce, dark soy sauce, dried chili, salt, cooking wine.
1. First of all, remove the gills and internal organs of the fish, rinse them well, and then cut them with scissors to the same length; Put the cut hairtail into a basin, pour in a little cooking wine, ginger slices, green onions, and marinate for 20 minutes; 2. Heat the pan with cold oil, add green onions, ginger, garlic and dried chili peppers to stir-fry the pot, stir-fry the fragrance, change the heat to low and add the marinated hairtail, and shake the wok slightly to prevent it from sticking to the pan; 3. Add a small handful of rock sugar, 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, a little salt to the wok in turn, pour in an appropriate amount of water after changing the heat, and wait until the soup is thick, you can collect the juice and remove it from the pot! 【Yam longan black chicken soup】 Ingredients preparation Black chicken, yam, longan, red dates, green onions, ginger, barley, salt.
1. First of all, cut the black chicken into pieces, put it in the pot, add green onions and ginger slices to blanch, boil the water for another 5 minutes, remove and rinse off the foam for later use; Peel the longan and set aside; All halves of the red dates, pitted and set aside; Peel the yam and cut it into pieces, soak it in lightly salted water and set aside; 2. Put the black chicken into the cooking pot, then put in the longan, red dates, yam pieces, an appropriate amount of barley, green onions, ginger slices, and finally pour in an appropriate amount of water, after boiling over high heat, change to low heat and simmer for 1 hour, sprinkle a little salt to taste before leaving the pot. 
Ingredients Preparation Lamb, white radish, green onion, ginger, salt, white pepper.
1. After cutting the mutton into pieces, soak it in water for 30 minutes, and change the water every 15 minutes; Put the soaked mutton into the pot, pour in an appropriate amount of water, boil and blanch for 5 minutes, remove it, wash off the foam and set aside; 2. Peel the radish and cut it into pieces and wash it for later use; Peel and wash the green onions and cut into sections, wash and slice the ginger for later use; 3. Start another pot, add an appropriate amount of water, put in the mutton after boiling, then add green onions and ginger slices in turn, change to medium heat and simmer for 20 minutes after boiling on high heat, and then add radish; 4. After adding the radish, change the heat to high, boil until the pot is boiling, change to low heat and simmer for 30 minutes, add a little salt and white pepper to taste. 
Ingredients preparation Chestnut pumpkin, black rice, rice, honey.
1. Mix black rice and rice together, wash them 3 times, soak them in water for 3 hours, and then put them in a rice cooker to steam for later use; 2. After halving the pumpkin, take out the pumpkin seeds inside, wash and stuff the steamed rice into the pumpkin and flatten it for later use; 3. After all the pumpkin is stuffed with rice, put it in the steamer, steam the pot over high heat, then turn to medium heat and steam for 20 minutes, cut it into pieces or strips while it is hot. 
Ingredients Pork blood, tofu, ginger, garlic, garlic sprouts, millet spicy, Sichuan pepper, light soy sauce, balsamic vinegar, salt, sesame oil.
1. Cut the pig's blood and tofu into small pieces of the same size, and then blanch them separately to remove the taste; Finely chop the garlic, shred the ginger, and cut the millet into spicy pieces for later use; 2. Heat the pan with cold oil, add minced garlic, shredded ginger, millet and stir-fry to make a fragrant, then add pig blood and tofu, then add 1 spoon of light soy sauce, half a spoon of balsamic vinegar, 2 spoons of water, gently slide the wok, cover and simmer for 3 minutes, then add garlic sprouts, appropriate amount of salt, stir-fry (turn the spoon) evenly until it is broken, and then drop in a few drops of sesame oil. 
1. Select three points of fat and seven points of lean front elbow meat for pork, chop it into meat puree, add chopped green onion and minced ginger, then add a little salt and light soy sauce, and stir evenly in the direction for later use; 2. Heat the pan with cold oil, put in the green onion and ginger stir-fry the pot, fry the fragrance, pour in an appropriate amount of water, boil over high heat, scald the spoon with the boiling water in the pot, and then use the spoon to dig out a full spoonful of meat puree and put it into the pot; 3. After boiling over high heat, add an appropriate amount of salt, then add cabbage and vermicelli, cook until the vermicelli is soft and rotten, and add a few drops of sesame oil. 
Ingredients: pork, taro, shiitake mushrooms, chopped green onions. Steps: 1. Peel off the skin of the taro, clean it and plane it into shreds. Soak dried shiitake mushrooms, wash them, squeeze them dry, and cut them into cubes. Wash the pork and chop it into minced meat. 2. Heat the oil, add the minced meat and stir-fry until the oil is hot, fry until it changes color, put it out and put it in a bowl, add diced mushrooms, taro, chopped green onion, soy sauce, salt and starch, and stir well. 3. Form the taro minced meat into balls, place them on the steaming plate, boil the water and steam for 20 minutes. After steaming, take it out, sprinkle with chopped green onions and garnish before serving. 
Prepare the ingredients:Beef, mushrooms, chopped green onions, shredded ginger, green onions. Steps:1. Clean the beef and cut it into slices, add shredded ginger, green onions, soy sauce, starch and cooking oil, mix evenly and marinate for 10 minutes. 2. Put the mushrooms in water, add salt and starch, soak them for 10 minutes, then clean them and cut them into slices. 3. Put the mushrooms into the bottom of the steaming tray, then spread the marinated beef, boil the water and steam for 10 minutes. 4. Take it out after steaming, sprinkle with chopped green onion and serve it on the table.