1. Fish-flavored eggplant pot ingredients: 3 eggplants, 1g minced meat, 2 shallots, 2 slices of ginger, 3 cloves of garlic, a few millet peppers, 1 spoon of Pixian bean paste, half a spoon of soy sauce, 2 tablespoons of soy sauce, 1 spoon of aged vinegar, 1 spoon of oil consumption, 1 spoon of sugar, 1 spoon of starch and half a bowl of water. Practice: eggplant is cut into hob pieces, and onion, ginger and garlic are chopped spicy. Mix fish sauce: add soy sauce, soy sauce, aged vinegar, oyster sauce, sugar, starch and half a bowl of water into the bowl and mix well. Put an appropriate amount of oil in the pot, fry eggplant for two minutes when the oil temperature is 7% hot, and remove the oil control after frying until the edge is slightly yellow. Leave a little base oil in the pan, pour in the meat foam and stir-fry until the color turns white. Add scallion, ginger, garlic, millet and stir-fry until fragrant, add Pixian bean paste and stir-fry, add eggplant, pour in fish sauce and cook for one or two minutes, and the soup will be rich. Sprinkle some chopped green onion to decorate it.

2. Spicy fried pork tripe ingredients: Coprinus comatus 25g, pork tripe 1g, Lentinus edodes 1g, red pepper 5g, parsley 5g, carrot 2g, ginger 1g, garlic 1g, green pepper 5g, soy sauce 5ml, starch 1g, white sugar 3g, salt 3g and oil 1ml. Practice: Shred Coprinus comatus with medium thickness (the cross section is about 2mm square). Shred parsley, carrot and green pepper, about 4cm long, shred ginger and crush garlic into minced garlic. The pork belly is heated with high pressure cooker fire, and then it is changed to low heat after steaming. After 5 minutes, take it out and let it cool, and cut it into shredded belly as thick as shredded Coprinus comatus. Add a little salt to shredded sea mushrooms and shredded belly, blanch in boiling water for 2 minutes, and drain. Heat the oil in the frying pan with high fire, add shredded Coprinus comatus and shredded belly, fry until the skin is golden yellow, then take it out and drain the oil. Heat a clean wok with a little oil, add shredded ginger, minced garlic, shredded celery, shredded carrot and shredded green and red peppers to saute until fragrant, then add shredded sea mushrooms, shredded belly, salt, white sugar and chicken essence into the wok and stir fry together, adding a little water while frying (it is better to add your own broth if you have it at home).

3. Sauteed pork slices with mushrooms and yam: yam, mushrooms, tenderloin, green pepper, oil, onion, salt, sugar, cooking wine, soy sauce, starch, chicken essence, sesame oil and ginger. Practice: Slice tenderloin, add cooking wine, sugar, soy sauce and starch and mix well. Fresh mushrooms are pedicled, boiled in a boiling water pot for 2 minutes, taken out and cut into strips, Chinese yam is sliced, and green pepper is cut into diamond-shaped pieces. Pour the oil into the wok, saute the shallots and ginger, pour in the meat slices and stir fry until the color changes, and then put them out for later use. Leave the bottom oil in the pot, add mushrooms and yam and stir fry, add soy sauce, sugar, salt and a little cold water to stir fry until it is broken. Add green pepper, pour in the fried meat slices and stir well, add a little chicken essence, pour in sesame oil and stir well.