The first course: rice with minced eggplant is prepared in advance: long eggplant, minced meat, onion, garlic paste, millet pepper and so on. Step 1: Cut the eggplant into whole pieces, marinate it with proper amount of salt, then squeeze out the water, add cassava starch and mix well, so that the grown eggplant will not be so deoiled, more brittle and rotten. Process 2: Add a teaspoon of white sugar, a teaspoon of soy sauce, a teaspoon of aged vinegar, a teaspoon of rice wine, a teaspoon of oil consumption, a teaspoon of cassava starch and half a bowl of water into the bowl and stir well. Process 3: Add some oil to the pan and fry the long eggplant until soft. Step 4: Leave the bottom oil in the pot, add minced meat and stir-fry until the color becomes light, add onion, garlic paste and millet pepper and stir-fry, then add long eggplant and sauce, and cook until the sauce becomes thick.

The second course: prepare the ingredients of the braised rice in advance: pork belly, onion, Pleurotus eryngii, ginger slices, star anise, galangal, chopped green onion, braised rice sauce, boiled eggs, etc. Step 1: Cut the pork belly into small pieces, chop the onion, and chop the mushrooms after soaking. Process 2: use oil in the pot and fry the chopped green onion until it turns yellow. Then put the pork belly into the pot and fry it with vegetable oil. Add ginger slices, star anise, galangal, chopped green onion, diced mushrooms, marinated rice sauce, 2 boiled eggs and appropriate amount of cold water. Boil for 50 minutes, and finally collect the juice. Poured on white rice, bibimbap smells good.

The third way: fried meat with green pepper and rice covered with rice: lean pork, pepper, soy sauce, soy sauce, tapioca starch, oil consumption, salt, sugar and so on. Step 1: Shred lean meat, add a spoonful of soy sauce, a spoonful of soy sauce and a spoonful of cassava starch, and marinate for 30 minutes. Shred green peppers for later use. Process 2: Add a little salt and sugar, a spoonful of soy sauce, a spoonful of oil consumption, a spoonful of cassava starch and half a bowl of water to the bowl and mix well. Process 3: The pot consumes oil. First, pour in lean meat and fry until the color fades, and then the pot can be served. Process 4: add a little oil to the pot and stir-fry garlic paste, add shredded green pepper and stir-fry until raw, pour lean meat and juice and cook until brown.

The fourth way: Orleans chicken wings 1: 1.2 The food of rice is prepared in advance: chicken wings, onion slices, ginger slices, rice wine, soy sauce and Orleans marinade. Step 1: Boning the chicken wings. You can cut the thick place, but don't break it, so you can marinate it and taste it. Add onion slices, ginger slices, two spoonfuls of rice wine, two spoonfuls of soy sauce and three spoonfuls of Orleans marinade to chicken wings, mix well and marinate for 20 minutes. Technology 2: Brush a little oil in the pot, fry chicken wings in the pot, fry the skin of the chicken for three minutes, fry both sides until golden brown, then put the remaining seasoning juice in the pot, add a little water and stew for ten minutes. Take some white sesame seeds from the pot, cut them into strips, put them on white rice, and take some green onions. A delicious chicken leg rice is ready, and it tastes very good.