1. Sauce-flavored diced chicken: 200g chicken breast, one carrot, a little starch, persimmon pepper 1 piece, and a little egg white. Cut the chicken into small pieces, add salt and egg white starch and marinate for 10 minute; Carrots and green peppers are also cut into pieces of the same size; Mix soy sauce, chicken essence, cooking wine, water and starch into sauce for later use. Put oil in the wok, add diced carrots when the oil is hot, and stir-fry until it changes color. Then pour in the marinated diced chicken, spread it out and take it out when it is cooked. Leave the oil in the pot, put the minced onion and ginger into the pot, and stir-fry the sauce, soy sauce and sugar until they are red and fragrant. Fried diced chicken. Pour in the prepared sauce and stir well. Finally, pour in the green pepper pieces, stir-fry slightly, and take out the pot.

2, boiled eggplant: eggplant, meat foam, green pepper, red pepper, onion. Salt, corn flour, white pepper, soy sauce. Add salt, corn starch, pepper and soy sauce to the minced meat, stir clockwise and marinate for 10- 15 minutes. Dice green pepper and onion for later use. Cut the long eggplant in half, then cross-cut it into arc pits, cut it into small pieces, spread a layer of raw flour on the pits on the eggplant body, and brew the meat stuffing into the eggplant body. Put the right amount of oil in the pot. When the oil is hot, fry the side with meat stuffing down until golden brown, and then fry the opposite side slightly for later use. Put a little oil in the pot, add the fried eggplant, add the right amount of water to cook the eggplant thoroughly, add the right amount of soy sauce to taste, and sprinkle with diced green pepper and chopped onion. Finally, pour in the cooked raw flour and thicken it.