1. Hot and sour potato shreds:

Production technology

1. Peel potatoes, cut them into filaments and soak them in water to wash off starch, which can not only prevent them from turning black, but also keep them white, tender and crisp when frying. Remove before frying and drain.

2. Remove seeds and pedicels from green and red peppers, cut into filaments, and shred dried peppers.

3. Heat the wok, add peanut oil to heat it, put shredded onion into the wok, add dried chili and stir-fry, then add shredded green pepper and shredded potato, stir-fry until it is 81% ripe, add refined salt and monosodium glutamate to adjust the taste, then pour sesame oil and balsamic vinegar, and stir-fry.

2. Braised eggplant:

1 Wash the eggplant, remove the head and tail, cut it into hob shapes, soak it in clear water, scoop it up and drain it, then sprinkle a little starch and mix well. Wash the onion from head to tail and cut it into sections.

2 Wash and slice pork, chop it into mud, add 1/2 tbsp soy sauce, 1 tbsp cornmeal, 1/2 tbsp oil and 1/3 tbsp chicken powder, mix well, marinate for 11 minutes and taste

3 Pour 3 tbsps oil into a pot, heat it, pour minced meat and stir-fry until the meat turns white, and then take it out for later use.

4 continue to add 11 tablespoons of oil, stir-fry shallots, add eggplant and stir-fry quickly, add 5 tablespoons of water and stir-fry until the eggplant is soft, about 5-6 minutes.

5 pour in the minced meat and stir-fry for 1 minutes, then sprinkle 1/3 tablespoon of salt, 1/5 tablespoon of chicken powder and 1/2 tablespoon of soy sauce to taste, and then serve!