1, practice one. Ingredients: eggplant 500 grams, 100 grams of chicken grains, 10 grams of fried salted fish paste, 30 grams of sauce, 50 grams of celery grains, 20 grams of green and red pepper grains, 1 cup of broth, Shaoxing wine, minced garlic, chopped green onion, dark soy sauce, sesame oil, each appropriate amount. Practice: choose long body eggplant melon batch peel, remove the head, tail, a open for 4 pieces, about 12 cm long. Heat a wok, add oil, boil until about 60% boiling, put in the eggplant and melon strips and fry for about 1 minute until cooked, pour up and filter the oil. While the remaining oil in the pot, put in garlic, celery, pepper, burger sauce and stir fry, then put in chicken and stir fry, add wine, soup, eggplant and melon strips and the above flavorings and fried salted fish paste, simmer for a few minutes, mix in a little cornstarch and add the oil. Turn into the pot, heating to roll, under the sesame oil, chopped scallions, cover the table can be.

2, practice two. Ingredients: 100 grams of salted fish, 400 grams of eggplant, 3 grams of soybean nuts, 100 grams of soup. Seasonings: 4 grams of fish sauce, pepper 0.1 grams, 3 grams of yellow wine, 1 gram of monosodium glutamate, 2 grams of cornstarch, 3 grams of sesame oil, green onions, ginger, garlic 3 grams each, a little balsamic vinegar, 60 grams of oil. Practice: salted fish bones, skin, cut into square dices, put in cool water to soak the salty taste; eggplant peeled and cut into strips. Pan oil, hot, into the eggplant fried soft, fish out to drain the oil. Pot to stay in the bottom into the monosodium glutamate, thickened with Yongsheng powder, drops of vinegar, add sesame oil, can be served into the hot pot.

3, practice three. Main ingredients: eggplant 4, 50 grams of pork. Seasonings: soy sauce 1 spoon, ginger moderate, cooking wine 1, bean paste moderate, a little lemon juice, fine shallots moderate, vegetable oil moderate, half a spoon of sugar. Directions: Clean the eggplant and cut into small pieces with a hobnail. Put water in a container and squeeze lemon juice, or add a few tablespoons of white vinegar. Add the cut eggplant and soak for about ten minutes. Wash the pork and cut it into small cubes. Cut the ginger into julienne strips. Heat the oil in a hot pan, add the diced pork and sauté until the oil comes out. Add ginger and stir fry until fragrant. Add eggplant and stir fry for a few seconds. Add half a tablespoon of sugar. Add a tablespoon or so of cooking wine and soy sauce for color. Add the bean paste and stir-fry until the juice dries up and the eggplant becomes very soft and sticky, sprinkle with scallions and then you can put out of the pot.