Ingredients: eggplant 1 root, 50g minced meat, ginger 1 slice, garlic 1 petal, shallot 1 root, soy sauce 1 spoon, salt 1 2 teaspoons and sugar/kloc-0. Appropriate amount of edible oil 1. Wash the eggplant with clean water and cut off the eggplant pedicle with a knife. 2. Cut the eggplant into eggplant piers with uniform thickness along the length of the eggplant with a knife. 3. Take an eggplant pier and make three cuts on the cutting surface with the blade, so that nine cells appear on the cutting surface to form a net structure. 4. Pour a small amount of edible oil into the pot and burn it to 30% to 40% heat. 5. Put it into the eggplant pier. Fry on low fire 6. Fry until the flesh of eggplant on both sides turns green and the surface turns brown, and take out the eggplant with oil control 7. Heat the bottom oil in the pot, add minced meat, and stir-fry with a shovel 8. Stir-fry until the minced meat changes color, cut the onion, ginger and garlic into pieces, and stir-fry it in the pot 9. Pour it into the pot 1 tablespoon soy sauce 10. 1/4 teaspoons of sugar 1 1. Add 1 tablespoon of homemade Chili oil (traditional method does not have Chili oil, this step was added by myself during the production process) 12. Add 1 spoonful of water to the pot, while heating. Until the fragrance wafts out 13. The fried minced meat is placed on the bottom of the plate in a cross shape 14. The fried eggplant is placed on the minced meat, and the soup left in the pot when the minced meat is fried is poured into the plate 15. Put enough cold water into the pot, set up a steaming rack, pull a layer of plastic wrap on the plate and put it on the steaming rack/kloc-0. Steam over high fire 10 minutes or so until the eggplant is cooked 17. Take out the steamed eggplant, pour out the soup from the plate and pour it into a small bowl 18. Put the steamed eggplant in another plate and put the minced meat on the eggplant surface 19. Heat the soup on medium heat until it boils. 20. Mix cornstarch (dry starch) 1/2 teaspoons and cold water into water starch, pour it into the pot. 2 1. Stir in one direction with a shovel. 22. Make the soup thick and transparent, and turn off the fire. This is the fried sauce. 23. Scoop the fried sauce with a small spoon.

13+20= manual input: manual input: ⅹ h ⒎, p щ!

Hand-torn cabbage material: cabbage 1/2/vegetable oil, 3 tbsp salt, 2 g garlic, 4 cloves pepper, 20 dried peppers 10 soy sauce 1 tbsp chicken essence 1 teaspoon vinegar. Cut off the tail of dried chili with a blade at the thicker part, remove seeds, cut it into sections along the length, add oil to the garlic slicing pot and heat it, add pepper and fry it until it is slightly burnt, remove the pepper without adding garlic slices, stir-fry the dried chili with low fire (be careful not to fry the dried chili) and stir-fry it with cabbage fire until the color turns dark green and translucent, and then add salt, chicken essence, soy sauce and a few drops of vinegar when it is cut off. Stir-fried vermicelli with cabbage after serving: half a cabbage, vermicelli 1 handle, pork 1 00g, proper amount of oil and salt, onion1segment, 2 slices of ginger, 2 cloves of garlic, a few drops of rice vinegar, 2 tablespoons of soy sauce and half a tablespoon of cooking wine. Practice: put vermicelli in a container first. Peel off the leaves of the cabbage, rinse them clean, drain the water, be sure to drain the water, and then tear the cabbage into pieces of uniform size. Chop pork into powder, chop onion into chopped green onion, chop ginger into powder, slice garlic, cut dried Chili in half, and don't want Chili seeds. Boil the pot with water, blanch the vermicelli, blanch the vermicelli until it is soft, take out the vermicelli, drain the water, put the vermicelli in a container, add 1 tbsp of cooked oil, and then add 1 tbsp of soy sauce, and mix well. This step is very important, so that the vermicelli will not stick together and the pot will not stick when frying. Heat the pot with oil, stir-fry the cabbage with high fire, pour in a few drops of rice vinegar, stir-fry the cabbage until it is raw, and take it out for use. Add a little more oil to the pot, add chopped green onion, Jiang Mo, garlic slices and dried Chili slices, and saute. Stir-fry minced meat with low fire until the color turns white. Pour in cooking wine and soy sauce, stir-fry minced meat and color it. Add the stir-fried cabbage and vermicelli, add the salt, stir-fry quickly and evenly over high fire, turn off the fire, and serve out. Stir-fried cabbage with tomatoes Ingredients: half a cabbage, 2 tomatoes, proper amount of oil and salt, and 2 cloves of garlic. Practice: peel off the cabbage leaves, rinse them, drain off the water, then tear them into pieces by hand, wash them and cut them in half, cut off the pedicle, then cut them into blocks and boil them with water, add a little salt and a few drops of oil, then blanch them. Take out the cabbage, put it in cold water, take it out and control the moisture for later use, blanch the cabbage and put it in cold water to keep the crispy taste of the cabbage, add oil to the pan and heat it, add minced garlic and stir-fry it with low fire, then add tomatoes, stir-fry the tomatoes with strong fire to soften them, add the fried water to the cabbage, stir-fry them with salt and strong fire quickly, turn off the fire, and serve out.