Pork belly 200 grams

Eight chicken wings

Potatoes 1

Eggplant 1

Youmaicai 1 bar

Half a cabbage

Half a lettuce

20 quail eggs

Fish Tofu 10 yuan

6 shrimp dumplings

Liuge beef balls

Six tribute pills

6 frozen tofu

Oil tofu 4 pieces

Seafood seasoning soy sauce

soy

salt

Welsh onion

energy

Xianbei road

-Steps-

1. Sliced pork belly, fat and thin is the best, and tenderloin can be used if you don't like fat meat.

2. Fish tofu, shrimp dumplings, beef balls, tribute balls, etc. Cook in water and remove for later use.

3. Wash the chicken wings, cut two holes with a knife, or cut two holes with chopsticks, boil them in water and remove them for later use.

4. Slice the potatoes, blanch them until they are half cooked, and don't cook them all, otherwise they will be rotten when fried.

5. Tear cabbage and lettuce into pieces for later use.

6. Cut the long eggplant into strips for use without peeling. Eggplant skin has a lot of nutrition. If the skin is too old, peel it off!

7. Tearing oil wheat by hand will cause knife rust.

8. Two spoonfuls of soy sauce, one spoonful of steamed fish soy sauce and one spoonful of fresh shellfish sauce, stir together, or add half a spoonful of sugar to refresh yourself.

9. Slice frozen tofu, slice oil tofu and wrap quail eggs for later use.

10. After the oil is hot, stir-fry the pork belly and stir-fry it over medium heat, so that it won't be greasy. Then add onion and ginger, stir for a while, and then add other ingredients. The general rule is to put the unripe meat first, then the easily cooked vegetables, stir well, add the sauce prepared before, stir well and then take out the pot.

1 1. After cooking, sprinkle with sesame seeds and coriander, and you can eat!