Raw materials: green and red peppers, sugar, green onions, salted duck egg 1, long eggplant 400g, ginger, garlic, rice wine, white pepper. Method: 1, long eggplant slices, with 7 minutes cooked fried, the temperature higher long eggplant to oil especially less. If you are afraid of oil on the boiled, but also very tasty. 2, add the right amount of oil in the pot, under the salted duck eggs, damaged salted duck eggs with a spatula, put a little rice wine, gradually stir-frying the aroma of the fire, sheng out of the reserve. 3, the pot and then a little oil, hot onion and garlic and chili pepper. 4, the long eggplant and salted duck eggs poured into the pot, plus wine, water blanch for a while, and then put the salt, sugar, white pepper, scallions on it.

Raw materials: Izumo 150 grams, 40 grams of shredded pork, 20 grams of garlic segment, cabbage gangs, tofu skin 50 grams each, green onion, ginger foam 5 grams of seasonings: salt, chicken essence, sugar 4 grams each, 2 grams of white pepper, soy sauce king 3 grams. Method: 1, mizutaki cleaning, cut into very thin semicircular slices, soak in warm water for 1 hour to remove its astringent flavor, fish up and drain. 2, mizutaki slices into the boiling six percent hot cooking oil, cultural fire immersion frying to very crispy when the fish up the oil control water. 3, the cabbage gang cleaning, cut the development of 10cm, 2cm wide strips. 4, the tofu skin cleaning, cut the development of 3cm strips, nickel water. 5, the pot into the cooking oil, boiling five percent hot, the cooking oil, boiling five percent hot, the oil is not hot. Cooking oil, boil fifty percent hot, put into the onion, ginger foam each for bursting incense, into the shredded pork medium heat stir-fry until off color, into the cabbage gang, raw stir-fry to perfection, into the tofu skin shredded and seasoning to go red and turn well, sprinkle into the garlic segment and mizuna piece, quickly turn well, start the pot into the plate.

Raw materials: mackerel in the middle, salt, white pepper, tapioca starch, oil, tomato sauce, sugar, rice wine; method 1. mackerel in the middle cleaned, cut the development of blocks. 2. deep-fried minnows to add salt, rice wine, white pepper, and corn starch to grasp, marinade. 3. cool the pan, the oil, fry the fish pieces to a slight golden brown. 4. deep-fried minnows once again. 5. leave a small amount of oil, pour into the tomato sauce. The first thing you need to do is to put sugar and water in the ketchup and sauté it into a sauce. 6. Put in the fried fish and sauté it a little bit. 7.