Tea-flavored meat

Ingredients: 300 grams of pork belly, 80 grams of Anxi Tieguanyin tea, red yeast rice, ginger slices, dongru, dark soy sauce, light soy sauce, big bone soup , lard suet, and cooking oil are appropriate. Preparation method: 1. Cut the pork belly into domino pieces, put it into a plate, soak it in drinking water, drain it and set aside. Take Tieguanyin tea and brew it with water, filter out the tea juice and keep the tea. 2. Put lard oil in the pot and bring to a boil. First, add winter squash and ginger slices to sauté until fragrant. Add pork belly pieces and stir-fry dry. Add red yeast rice, dark soy sauce and bone soup, and simmer for 1 hour (until the meat is soft). Soft and glutinous), turn off the heat, pick out the meat and set aside. 3. Pour cooking oil into a clean pot, bring to a boil and add tea and pork belly cubes. Fry until fragrant, then remove and drain. 4. Put the fried tea and pork belly cubes into the clean pot, pour in light soy sauce and stir-fry evenly. When taking it out of the pot and putting it on the plate, just garnish it a little. Sea Oyster Grilled Tofu

Ingredients: oil, salt, rice wine, light soy sauce, vinegar, white pepper, chive moss, ginger, red powder, water tofu, sea oysters. Method: 1. Soak the water tofu in salt water for half an hour and then remove the slices. Mix the oysters with a little salt, vinegar, rice wine, white pepper, and red powder. Cut the leek moss into strips and cut the ginger into slices and set aside; 2. , pour a small amount of oil into the pot, and after the oil is heated, add cut leek moss, ginger slices, and water tofu and fry lightly over low heat. 3. Then turn it into red, add rice wine, light soy sauce, stir-fry, add appropriate amount of water and simmer for a while, add oysters and simmer for a while, cook until the sauce is slightly thick, add leek leaves, salt and white pepper for seasoning and you are ready to eat . Su Dongpo's long eggplant

Ingredients: 1 long eggplant, 100 grams of minced pork, a small amount of minced ginger, a small amount of green onions, a small amount of minced garlic, 1 spoon of light soy sauce, 1 spoon of rice wine, 1/2 spoon of sugar, and appropriate amount of salt. , a small amount of white pepper, a small amount of cornstarch, and 1/2 spoon of light soy sauce. Method: 1. Cut the eggplant into sections and split in half. Make a cross cut in the middle, do not cut through the eggplant skin. 2. Pour a small amount of oil into the pot, put in the long eggplant and fry slowly over low heat; fry the long eggplant over low heat until both sides are brightly colored, pick up the long eggplant and put it on a plate. 3. Pour a small amount of oil into the pot, add the minced onion and garlic and stir-fry until fragrant; add the minced meat and stir-fry until it loses color, add rice wine, white pepper, salt, light soy sauce, light soy sauce, and sugar and stir-fry until fragrant. 4. Cover the fried long eggplants with the fried minced meat and steam them in a pot of boiling water for 12 minutes. 5. Remove the steamed long eggplants, pour them out and steam out the juice. 6. Put the sauce into the pot, add a little more water and bring it to a boil, pour in the gravy powder to thicken the gravy; pour the sauce over the long eggplants, and sprinkle with chopped chives.