Ingredients for eggplant stew: eggplant, bacon, shiitake mushrooms, perilla, fresh red pepper, oil, salt, monosodium glutamate, sugar, oyster sauce, mature vinegar, minced garlic, minced ginger, chopped green onion, fresh soup.

Method: Cut the eggplant into long strips, cut the bacon into thin slices, cut the fresh red pepper into long strips, and slice the mushrooms.

Heat the oil until it is 80% hot, add the eggplant and add too much oil.

Leave the base oil in the pot, add minced garlic, ginger, and bacon and stir-fry until fragrant, then add eggplant and shiitake mushrooms, add salt, MSG, sugar, oyster sauce, and mature vinegar, add fresh soup, and add red pepper strips.

After the soup boils, add perilla and chopped green onion, drizzle with oil, and put it into the red clay pot.

Ingredients for braised eggplant with salted egg yolk: eggplant, salted egg yolk, red pepper rice, oil, salt, MSG, minced garlic, minced ginger, chopped green onion.

Method: Cut the eggplant into strips.

Steam the salted egg yolk and crush it into powder with a knife.

Put oil in the pot, heat until it is 80% hot, and add the eggplant to the oil.

Leave the base oil in the pot, stir-fry the salted egg yolk powder over medium heat, add water while cooking and stir-fry until foamy, then add minced garlic, minced ginger and eggplant, add salt and MSG and stir-fry until the egg yolk is completely adhered to the eggplant.

Serve on a plate and sprinkle with minced red pepper.