Eggplant in chicken sauce: eggplant 300g, green pepper 1, red pepper 1, chicken breast 100g, 2 tablespoons of bean paste, half a tablespoon of soy sauce, 2 tablespoons of Shaoxing wine, sugar 1 tablespoon, half a tablespoon of vinegar, a little onion, ginger slices and garlic slices.

Output: 1. Wash the eggplant, cut it in half, and then cut it into 4 cm long sections, each with three or four knives, and the two ends are connected together; Green pepper and red pepper are pedicled and seeded, washed and cut into small pieces.

2. Slice chicken breast, marinate with 1 tablespoon Shao wine, 1 tablespoon oil, half a tablespoon water starch, egg white and a little salt and pepper for 0/0 minute.

3. Mix Shaoxing wine 1 tablespoon, sugar 1 tablespoon, chicken powder, 3 tablespoons of water, half a tablespoon of soy sauce, vinegar and water starch to make a sauce for later use.

4. Heat the wok, add appropriate amount of oil, add eggplant, green pepper, red pepper and chicken slices in turn, slide with oil, remove and drain for later use.

5. Heat the wok again, stir-fry the garlic slices, take out the garlic slices, add 1 tablespoon oil and bean paste, stir-fry the shallot ginger, add the oiled materials and garlic slices, pour in the thicken sauce, stir-fry evenly, pour a little sesame oil, and take off the pan.

Hotpot: Ingredients: 250g chicken wings, 50g goose head, pork leg, 50g green pepper, 20g bean paste, 5g flour paste10g soy sauce, 5g cooking wine10g. Practice: Pork is sliced after being boiled in water, and 3g onion and green pepper are put into ginger slices, and monosodium glutamate1g.. 2. Stir-fry the oil pan and sliced meat. When the meat rolls out, add seasonings such as green pepper and bean paste and stir fry a few times.

Delicious! ! !