Ingredients for shredded pork eggplant: 4 eggplants, 4 peppers, 100 grams of pork, appropriate amount of oil and salt, 1 section of green onion, 1 slice of ginger, 2 cloves of garlic, 1 tablespoon of light soy sauce, 1/2 dark soy sauce 2 tablespoons, appropriate amount of water and starch

Method:

1. Remove the stems of eggplant and pepper, wash them, and cut the eggplant into strips slightly thicker than chopsticks.

2. Put the eggplant in a large bowl, add a little salt, mix well, and marinate for 10 minutes to release the water, so that the eggplant will not absorb too much oil during frying, and it will be very tasty. Easy to fry.

3. Cut the pork into shreds and the pepper into shreds.

4. Heat the oil in the pot, add the eggplant strips and stir-fry until the eggplant strips become slightly soft, and set aside for later use.

5. Add chopped green onion and minced ginger and stir-fry until fragrant, then add shredded pork and stir-fry until the color of the shredded pork turns white. Pour in cooking wine, dark soy sauce, and light soy sauce, stir-fry evenly, and stir-fry the shredded meat. Fry until coloured.

6. Add the eggplant strips and stir-fry evenly, add half a bowl of water, and then add a little salt. Add less or no salt. Salt has been added during pickling. Bring to a boil over high heat, then turn to medium-low heat. Made to taste.

7. Heat until there is a little soup left in the pot, add shredded pepper and minced garlic and stir-fry evenly, pour in an appropriate amount of water starch to thicken the sauce, and heat until the soup becomes thick and the sauce is all wrapped around it. Serve on top of the ingredients, turn off the heat, remove and serve on a plate.

Ingredients required for ants to climb a tree: 1 handful of vermicelli, 150 grams of pork belly, 1 section of carrot, appropriate amount of oil and salt, 1 section of green onion, 1 slice of ginger, 2 cloves of garlic, 1 tablespoon of Pixian bean paste, chicken essence 1 teaspoon,

Steps:

1. Soak the vermicelli in warm water for about half an hour until the vermicelli is soft.

2. Mince the pork belly, mince the green onions, mince the ginger, slice the garlic, peel and wash the carrots, and then chop the carrots into mince.

3. Heat the oil in the pot, add the minced ginger and garlic slices and saute until fragrant, then add the minced pork and stir-fry until the color of the minced meat turns white, and stir-fry the oil.

4. Put the minced meat to one side, add the Pixian bean paste, stir-fry over low heat, stir-fry the bean paste into red oil, stir-fry out the aroma of the sauce, then add the minced meat and bean paste together Fry evenly.

5. Add vermicelli, half a bowl of water, pour in light soy sauce, sugar, chicken essence and cooking wine, bring to a boil and turn to low heat.

6. Cover the pot and simmer for 2-3 minutes to cook the vermicelli. Stir occasionally during this period to prevent the vermicelli from sticking to the bottom of the pot.

7. Heat until there is a little soup left, add grated carrots and chopped green onions, stir-fry evenly, turn off the heat, remove and serve on a plate.

Ingredients required for Di Sanxian: 3 eggplants, 2 potatoes, 2 peppers, appropriate amount of oil and salt, 1 section of green onion, 1 slice of ginger, 2 cloves of garlic, 1 tablespoon of soy sauce, 1 starch 2 tablespoons,

Steps:

1. Prepare the required materials, peel and wash the potatoes, wash the eggplants and peppers, it is best to use long purple-skinned eggplants. The skin is thin and tender. It is best not to peel eggplants when eating them. Eating eggplants with the skin on can help promote the absorption of vitamin C.

2. Cut off the stems of the eggplant, and then cut the eggplant into hob blocks (the hob block is to roll the raw materials into pieces and cut the raw materials into basically the same pieces), sprinkle with a little Salt, mix well, and marinate for 10 minutes. (The pickled eggplant pieces will exude water, and the color of the eggplant will not oxidize and turn black. The eggplant pieces will not absorb oil when fried, and the made Di Sanxian will not be greasy. , this is a little trick for making three delicacies).

3. Cut the potatoes into hob pieces, wash them in clean water to remove the surface starch, remove them and drain the water so that the potatoes will not change color. Remove the seeds from the peppers, and then remove the seeds from the peppers. Cut into hob pieces.

4. Put the starch in a small bowl, add half a bowl of water, salt, stir well, then add soy sauce, stir well, and make a thickening sauce (add less salt when marinating eggplants) , salt has been added, don’t make it salty).

5. Heat the oil in the pot until it is 50% hot. The amount of oil should cover the ingredients. Add the potato cubes and fry them. Stir them from time to time with a frying spoon to make the potatoes the same color. Fry the potatoes until When golden brown, remove and control oil and set aside.

6. Increase the oil temperature to 60-70% hot, add in the eggplant and fry it. The oil temperature should be higher for frying the eggplant. Stir occasionally during this period, and try to fry the eggplant pieces evenly. Fry the edges of the eggplant pieces until they are slightly red, remove the eggplants from the oil and set aside.

7. Put the peppers in the oil, take them out immediately to control the oil and set aside.

8. Pour out the oil in the pot, leaving a little oil to stir-fry the onion and ginger until fragrant. Add chopped green onion and minced ginger and stir-fry until fragrant. Add fried potatoes, eggplant, and pepper and stir-fry. Evenly.

9. Pour in the prepared sauce to thicken the soup, heat over high heat until the soup becomes thick, sprinkle in minced garlic, stir-fry evenly, turn off the heat, take out and serve on a plate, one plate can serve rice The three delicacies are ready.