Methods: 1, first of all, to prepare the sauce in advance; tomato sauce, peanut butter 1 teaspoon each into a bowl, add 1 teaspoon of sesame oil, a small amount of salt, and cold water and mix until silky smooth and sticky reserved. 2, small scallions chopped scallions, chopped garlic, pepper cut into circles, cut into small pieces of the scallion, pepper, garlic and sesame seeds, chili pepper together in a bowl, drizzled with a spoonful of oil, add 3 teaspoons of soy sauce, 2 teaspoons of rice vinegar, 1 tablespoon of sugar tossed both into the dressing sauce reserved. Soy sauce, 2 teaspoons of rice vinegar, 1 tablespoon of sugar tossed both into the seasoning sauce reserved. 3, four seasoned beans large all two small without cutting, lotus root cleaned and peeled and cut into slices, with the konjac shredded into a pot of boiling water together with the nickel, fished up too cool reserved. 4, meatballs also into the pot of boiling water together with the nickel fished up. 5, blanch hot pot balls, konjac shredded, four seasoned beans, lotus root into a larger container together, drizzle with the fried Good seasoning sauce, and fried sesame sauce and toss can be.

food radish 500 grams, 500 grams of raw pork, ginger and garlic appropriate, 3 grams of salt, 10 ml of soy sauce, 5 grams of sugar, anise 1, 1 day-old pepper, rice wine appropriate. Method 1, the raw pork cut into blocks, nicked water reserved. 2, ready ginger and garlic anise artichokes asparagus. 3, carrots cleaned and cut into hobnail pieces. 4, frying pan with a little oil, put the water of the raw pork, stir fry until the raw pork yellowish. 5, put onion, ginger and garlic anise artichoke artichokes asparagus burst the pot again to the meat of the oil. 6, add the sugar sauce, fuel wine, bursting pot well proportioned. 7, add the boiling water, boil and turn to a small fire stew stewing slowly for 30min. 8, Add radish pieces, add salt again stew stew until the raw pork crispy. 9, go red to collect dry juice can be.

Methods: 1, clean up the eggplant cut roller blade, add a little white rice vinegar and dry starch mix well to avoid losing color and nutrient loss, and then mix and a little bit of eggplant into the plate, and then put into the pot to steam for 15min cook and steam soft. 2, while steaming the eggplant time is also, we can be the small onion cleaned and chopped, garlic peeled and chopped, small red bell peppers cleaned and cut strips Ginger cleaned and peeled and chopped. Mix a bowl of Sichuan spice sauce: salt 1 spoon, sugar spoon, soy sauce 1 spoon, rice vinegar spoon, 2 spoons of cold water, tapioca starch 1 spoon together and mix well standby. 3, hot pan hot oil, open a small fire to pour the meat froth for the bursting of aroma, meat froth for the bursting of aroma, put into the onion and ginger, small red peppers poured into the bursting of aroma together. 4, to the previous deployment of a little bit of the Sichuan spice sauce poured into the sauce on a small fire to the sauce to boil and burn the thickness of the steamed long eggplant into the pot together with stir fry, so that the Sichuan spice sauce enough to wrap the long eggplant, stir fry a 30 seconds can be out of the pot.