Mala Tang method: 1, prepare the sauce in advance; Put 1 teaspoon tomato sauce and peanut butter in a bowl, add 1 teaspoon sesame oil, a little edible salt and cold boiled water and stir until silky and sticky. 2. Chop the shallot into chopped green onion, chop the garlic, cut the string pepper into circles, put the chopped green onion, string pepper, minced garlic and sesame pepper noodles into a bowl, pour in a spoonful of boiled oil, and add 3 teaspoons of soy sauce, 2 teaspoons of rice vinegar and 1 tablespoon of sugar to mix the seasoning juice for later use. 3, all two small green beans don't need to be cut, even the lotus root is cleaned, peeled and cut into pieces, put it in a boiling pot with konjac silk, remove it and cool it for later use. 4. the meatballs are also put into the boiling water pot and picked up. 5. Put the cooked hot pot meatballs, shredded konjac, string beans and lotus root into a larger container, pour in the fried seasoning juice and mix in the fried sesame sauce.

White radish stew 500g, raw pork 500g, ginger and garlic, salt 3g, soy sauce 5g, sugar 5g, star anise 1, pepper 1, and rice wine 5g. Practice 1, cut the raw pork into pieces and preserve it with clear water. 2. Prepare ginger, garlic and star anise. 3. Wash carrots and cut them into hob blocks. 4. Add some oil to the wok, add raw pork and water, stir-fry over medium heat until the raw pork turns yellow. 5. Add onion, ginger, garlic and star anise and fry again until the oil is oily. 6, add sugar sauce fuel wine to explode symmetrically. 7. Add boiling water, boil and simmer for 30 minutes. 8. Add radish pieces, add salt and stew again until the raw pork is crisp and rotten. 9, popular dry juice can be.

The method of Sichuan eggplant minced meat: 1. Clean the long eggplant, cut it into hob shape, add a little white rice vinegar and dry starch and mix well to avoid fading and nutrient loss. Then put the long eggplant into a dish, steam it in a pot 15min and cook it until it is soft. 2. While steaming eggplant, we can wash and chop shallots, peel and chop garlic, wash and cut small red peppers, and wash, peel and chop ginger slices. Mix a bowl of Sichuan spice juice: 1 tbsp edible salt, 1 tbsp white sugar, 1 tbsp soy sauce, 2 tbsp rice vinegar, 2 tbsp cold water and 1 tbsp cassava starch, and mix well for later use. 3, hot pot hot oil, open a small torch and pour the meat foam into the stir fry. Stir-fry the meat foam, add the minced onion, ginger and small red pepper and stir-fry until fragrant. 4. Pour in the prepared Sichuan flavor juice and cook the sauce with low heat until it becomes thick. Pour the steamed long eggplant into the pot and stir-fry evenly, so that Sichuan spice juice is enough to wrap the long eggplant and stir-fry for 30 seconds.