main materials: stewed pig's ears: star anise, pepper, salt, sugar, soy sauce, soy sauce, rice wine, and cinnamon. 1. Wash pig's ears, put them in a boiling pot and blanch them: 2. Blanch them and marinate them in a pressure cooker. The marinade includes star anise, pepper, salt, sugar, soy sauce, soy sauce king, rice wine and cinnamon. I like pigs with chews. I turn them off in the pressure cooker as soon as I get on the bus, and serve them in a few minutes: 3. Cut the pig's ears into strips: prepare garlic, pepper, onion and ginger; 4. Add some oil to the pot, add garlic, pepper, onion and ginger to fry, and add salt and black pepper; 5. Stir-fry the chopped braised pig's ears and add soy sauce to color. Pineapple sweet and sour meat

firstly, cut the meat into pieces, use a small amount of salt, pepper and water starch, grab it evenly, feed the well-fed meat evenly with egg liquid, wrap the meat with egg liquid with water starch, put the meat into the pot, fry it in medium heat, fry it in red again before taking it out of the pot, color it, cut the pineapple into appropriate dices, reserve carrots and peppers into appropriate pieces, and reserve tomato sauce to drain water, put sugar and put it in. The aroma is overflowing, and the more you eat it, the more fragrant it is, and the family can't put chopsticks down. Eggplant with minced meat

Food: long eggplant, minced pork, onion, oil, Pixian bean paste, rice wine, monosodium glutamate, soy sauce, soy sauce. 1. Wash and slice long eggplant, pour minced pork into rice wine, and mix with soy sauce. Boil the oil in the pan until it is 7 minutes cooked, pour in minced meat and stir-fry until the color fades, and serve it out for later use. 2. Leave the oil in the bottom pot hot, put 2 spoonfuls of Pixian bean paste to saute, pour in eggplant pieces, stir-fry for a while, cover it, and simmer until the long eggplant becomes soft. 3. Pour in the stir-fried meat foam, add a little soy sauce and a little monosodium glutamate, stir-fry for 1min, and finally sprinkle the onion to serve. The aroma is overflowing, and the more you eat it, the more fragrant it is, and the family can't put chopsticks down.