Food: 5g long eggplant, appropriate oil, appropriate salt, appropriate sugar, appropriate soy sauce, appropriate garlic: 1. Wash the long eggplant, remove the pedicle, and mash the garlic. 2, long eggplant washed pigeons, steamed for 15 minutes. 3. Take it off in 15 minutes, put it in a plate and cut it into small strips with a knife. 4, take a small plate to adjust the sauce, put salt, sugar, soy sauce, soy sauce and a little bone soup or water in the bowl. 5. Pour the juice on the long eggplant. 6. Sprinkle chopped garlic and small garlic seedlings. 7, drenched with boiling oil, you can hear the squeaking sound, and the ambient temperature can just be eaten. Sweet and sour pork ribs

Food: pork ribs, onion, ginger, garlic, salt, soy sauce, soy sauce, rice wine, white sugar and monosodium glutamate. Practice: 1. Cut pork ribs into sections and clean them. The onion is cut into sections. Ginger is cut into silk. Slice garlic. Fill the hot pot with water, put in rice wine and ginger slices, put the lamb chops in to collect water, and blanch them. After the pork chops fade, take them out, wash them and drain them. 2, cool the pot, put the oil, put Dongru, garlic and ginger into it after the oil is burned. Put all the pork ribs in and stir-fry until fragrant. 3. Until the pork ribs turn brown, pour in appropriate soy sauce, rice wine and soy sauce for coloring. After stir-frying, pour in boiling water, which is similar to drowning pork ribs. 4. Cover the lid, bring it to a boil, and simmer it with a small fire after boiling. After the pork ribs are stewed, enlarge the fire juice and collect it, then add salt, white sugar and monosodium glutamate seasoning. Sauté ed pork slices with mushrooms and Chinese yam

Food: 3g of Chinese yam, 8 Pleurotus ostreatus, 2g of tenderloin, 1 pepper, oil, onion, salt, white sugar, rice wine, soy sauce, cassava starch, monosodium glutamate, sesame oil and ginger. Practice: 1. Add sliced pork tenderloin, rice wine, sugar, soy sauce and cassava starch and mix well. 2. Cut off the stems of fresh mushrooms and boil them for 2min. 3. Cut the mushrooms into strips, cut the yam into pieces, and cut the pepper into rhombic pieces. 4. Stir-fry ginger and garlic in oil, pour in small meat, stir-fry until the color fades, and hold it for later use. 5. Stir-fry the oil in Pleurotus ostreatus and Rhizoma Dioscoreae. 6. Add soy sauce, sugar and salt. 7. Pour in a little cold water and stir-fry for a while, then pour in the pepper. 8. Pour in the small meat and stir well. 9. Put a little monosodium glutamate, pour in sesame oil, stir well and turn off the fire.