Mix two spoonfuls of soy sauce, one spoonful of soy sauce, a little salt and sugar, one spoonful of oyster sauce, one spoonful of starch and half a bowl of water.

Slice eggplant with salt, squeeze out water, add starch and mix well, and fry until the surface is golden.

Stir-fry minced meat to change color, add onion and ginger until fragrant, half a spoonful of bean paste, and pour eggplant until the sauce is thick.

Slice lotus root, blanch it with clear water and white vinegar, take it out, stir-fry pork belly with oil, stir-fry garlic and millet, add a little salt, pour in a spoonful of lotus root slices and half a spoonful of soy sauce, and pour in green pepper, and stir-fry until the green pepper is cut off.

1 scoop of cooking wine, 3 scoops of soy sauce, half a scoop of soy sauce, 1 scoop of honey, 1 scoop of oyster sauce, and half a bowl of water, and stir well.

Boneless chicken legs, marinate in onion and ginger cooking wine for 30 minutes, fry in oil until golden on both sides, pour in sauce and simmer over low heat until the soup is thick.

Two spoonfuls of soy sauce and half a spoonful of soy sauce, one spoonful of vinegar and half a spoonful of sugar, one spoonful of starch and half a bowl of water are stirred evenly, and the seafood mushrooms are blanched for one minute. Stir-fry shallots, ginger and garlic in hot oil, stir-fry red oil in a spoonful of bean paste, pour carrots, fungus and green peppers, pour seafood and mushrooms, stir-fry and collect juice.