Practice: 1. Eggplant is washed and cut into strips, which can be eaten better by hand, but it is not convenient for you to look at it yourself. The meat knife is cut into strips, and Lao Deng likes bigger meat when frying eggplant. Here you can cut shredded pork or small fresh meat according to your personal preference, and cut garlic into small pieces for later use. 2. Put cold oil in the hot pot and add more oil, because the eggplant is degreased and put enough at a time, and the eggplant tastes better. Add the meat, stir fry and dilute. 3. Add eggplant, followed by the key factor of all dishes. First, be sure to turn to a slow fire. When you get angry, you will easily get burnt. After the eggplant is put in, press it with a frying spoon and slowly force out the moisture of the eggplant. 4. Eggplant begins to get rid of oil, but after a while, it will also "spit out" the absorbed oil. Here, be careful, get bored gradually, and press it gently. Pay attention to turning the pan until the eggplant is spat out and narrowed. 5. Add 2 star anises, garlic and a spoonful of sugar. 6. When the eggplant is thin, the eggplant is basically crispy at this moment. Add soy sauce, soy sauce and appropriate salt to taste. Finally, put a little chicken essence in the pot.

Braised pork ribs raw materials: 500 grams of pork belly with skin, 30 grams of old rock sugar, 20 ml of soy sauce, a handful of wax gourd slices, appropriate amount of ginger slices, 5 ml of oil, rice wine 10 ml.

1, prepare a piece of pork belly with skin in advance. 2. Blanch the pork belly in a pot with cold water, take it out (unhairing slices are easier to operate), clean it and cut it into pieces. 3. Prepare another pot of cold water, put the pork belly into the pot, add water to boil, skim off the floating powder, pick up the meat and control it to dry. 4. Clean the wok, put about 5ml of oil in it, and stir-fry it with winter shavings and ginger slices. 5. Put the pork belly into the wok and continue the wok. 6. Add 10ml rice wine to remove fishy smell. 7. Pour in about 30g of old rock sugar, stir-fry until the rock sugar melts and the meat is slightly lemon yellow. 8. Pour the meat into the pressure cooker and add about 20ml of soy sauce and half a bowl of water. 9. Press 10 minute to turn off the engine, and wait for full-automatic exhaust before turning it on. 10, take a wok and pour the braised pork ribs with juice into the juice.

Laoganma fried dried incense raw materials: dried incense, pig hind legs, pickles, Laoganma douchi, onion, ginger, pepper, salt, monosodium glutamate, sugar and soy sauce.

Practice: 1. Dried fragrant pig, pig hind legs, pickles, onion, ginger, pepper, Laoganma lobster sauce, salt, monosodium glutamate, sugar, soy sauce. 2. Wash and cut the dried incense into pieces, chop the lean pork, and chop the pickles, small peppers, ginger and onions. 3. Heat the vegetable pot, pour the oil and chop it. Add pepper and ginger foam and stir-fry until fragrant. 4. Add a spoonful of Laoganma Douchi Chili sauce and soy sauce and stir fry. 5. Pour in dried shallots and pickles, stir-fry with salt and monosodium glutamate, add a little water and stir-fry for a while to make the dried shallots taste. Add sugar and stir well, then take out. Turn off the heat, pour in the onion and stir fry.