Ingredients: 2 pieces of chicken breast, 2 pieces of salted fish 1, 3 pieces of eggplant, onion 1 root, Jiang Mo 1 teaspoon, chopped green onion 1 spoon.

Seasoning: (1) Pickled chicken material: soy sauce 1 teaspoon, sesame oil 1/2 teaspoon, a little pepper, white powder 1/2 teaspoon and water 1 teaspoon; (2) wine 1 spoon, oyster sauce 1 spoon, clear soup 1 cup and a half, sugar 1 teaspoon, and appropriate amount of white powder water.

Practice 1: Cut the chicken into 2cm, mix well with the marinated chicken material and marinate for 30 minutes.

Practice 1: Cut the salted fish into small particles like soybeans, fry them in oil until they are crisp and ready to eat.

Practice 2: cut the eggplant into thick strips, fry it in hot oil, remove it quickly and put it in the pot.

Method 3: Pour off the oil, leaving only about 1 cup to quickly oil the chicken and take it out.

Method 4: Pour off the oil, leaving only about 1 cup to quickly oil the chicken and take it out.

Method 5: Stir-fry shallots and Jiang Mo with only about 1 teaspoon oil, pour in wine, oyster sauce, sugar and broth, bring to a boil, put down chicken and salted fish, cook for about 1 minute, thicken and put down chopped green onion.

Note: white powder is raw potato starch, which will condense into transparent and viscous when heated with water. In China cooking (especially Taiwanese cuisine), white powder is often mixed with cold water and added to cooked dishes to make a hook, which makes the soup look thick and makes the food look shiny. Generally speaking, raw flour (corn flour) is used in Hong Kong vegetable juice.

Salted fish, eggplant and melon pot

Ingredients: 2-3 eggplants, 250g minced pork, 1 teaspoon salted fish (steamed in advance).

Seasoning: half a teaspoon of bean paste, light and dark soy sauce 1/2 teaspoons, 2 teaspoons of minced garlic, a little leek, oyster sauce 1 teaspoon, and half a teaspoon of shredded red pepper.

Exercise:

1. Cook the oil, fry the eggplant thoroughly (about 4 minutes), and then drain the oil for later use.

2. Stir-fry minced meat with minced garlic in a wok, then add pre-steamed salted fish, add bean paste and shredded red pepper to taste, and stir-fry until dry.

3. Add eggplant and 1 bowl soup or water to thicken, and finally add oyster sauce, sugar, soy sauce and soy sauce to taste.

4. Cook for another 2 minutes, put it in a pre-baked pot, and put in a leek cover to cook for 3 minutes.

Jade eggplant pot

Because there is no fish, you can use douban to stir-fry the taste of fish with some seasonings. This is called fish flavor.

Ingredients: eggplant 500g, 15g soy sauce, vinegar, l0 g sugar, l0 g starch, 5g cooking wine, 5g onion, 3g ginger, 3g garlic, 4g watercress hot sauce, 50g monosodium glutamate and 1g oil.

Exercise:

① Peel and pedicel eggplant and cut it into small pieces. Onion, ginger and garlic are all cut into powder.

(2) Put soy sauce, vinegar, sugar, cooking wine, starch, monosodium glutamate, onion, ginger and garlic into a bowl and beat them into juice.

(3) Put oil in a wok, heat it, add eggplant pieces and watercress hot sauce, stir-fry constantly, add a bowl of juice when the eggplant pieces are soft and cooked, stir-fry quickly to make the juice hang evenly, and then take it out of the wok.