Double eggplant roasted meat: long eggplant 1, pork belly 100g, tomato 1, more than half of pepper. Accessories: appropriate amount of soy sauce and salt. Practice: 1. Wash the pork belly, put it into a pot, add appropriate amount of cold water, a little pepper and 65,438+0 slices of ginger and cook the meat. (Chopsticks can be inserted easily) 2. Chop tomatoes and slice peppers and eggplant. 3. Steamed pork belly and cut into small triangles. The oil in the cold pot boils to 80% heat. 5. Add pork belly and stir fry 1min. 6. Stir-fry tomatoes for 20 seconds. 7. Pour in a bowl of water, turn to a red boil and stew for 2 minutes. 8. Add long eggplant and cook until the juice is thick. 9. Stir fry with appropriate salt for 20 seconds. 10. Stir-fry pepper for 20 seconds.

Chopped pepper fish food: silver carp or silver carp head 1, 4 tablespoons chopped pepper, appropriate amount of seafood soy sauce, 5 slices of ginger 1, find a big plate, first put ginger slices on the bottom of the dish 2, cut the washed silver carp head obliquely, and pour 2 tablespoons of seafood soy sauce 3 before serving.

Fish-flavored shredded pork method: 1, pork tenderloin is cut into thin strips and marinated with pickled pork seasoning for more than ten minutes. 2, green pepper, carrots, bamboo shoots cut into thin strips, black fungus soaked soft and washed and cut into thin strips for later use. 3. Adjust the fish juice for standby, chop the onion, ginger and garlic for standby, and chop the pickled pepper for standby. 4. Put a certain amount of oil in the pot. When the oil is 60% to 70% hot, put it into the meat slices and quickly slip away, and remove it for later use. 5, add a little oil to the pot, add onion, ginger, garlic and stir-fry for fragrance, add spicy powder and stir-fry into Chili oil. 6, add carrots, bamboo shoots, black fungus stir-fry for 2min, add green pepper stir-fry evenly. 7. Add the fried meat slices and stir well quickly.

Chuanxiang Chiba Tofu Ingredients: Chiba Tofu 150g, Auricularia auricula 50g, Green Pepper 30g, Carrot 50g, Garlic, Red Dried Pepper, Sugar 1 spoon, White Rice Vinegar 1 spoon, salt 2g, white pepper 50g, starch 50g, light and dark soy sauce 65438+. Add a small amount of dry starch and mix. 2. Wash the fungus and cut it into thin strips for later use. Shred carrots. Wash the green peppers and remove the shreds. 3. Put the soy sauce, white pepper, salt, sugar, vinegar and garlic into a bowl and make fish juice. 4. Boil the oil in the pot, stir-fry the dried peppers for fragrance, and stir-fry the tofu for a while. 5. Put shredded carrots into the frying pan. Stir-fry the shredded auricularia auricula evenly in the pot. 6. Pour the fish juice into the red and stir well. After tasting, add the seasoning.