Mala Tang

Instructions: 1. First prepare the sauce; put 1 teaspoon each of ketchup and peanut butter into a bowl, add 1 teaspoon sesame oil, a small amount of salt, Stir in cold water until smooth and thick. Set aside. 2. Chop the shallots into finely chopped green onions, mince the garlic, cut the pepper into circles, cut the onion into small pieces, pepper, minced garlic, sesame seeds and chili powder, put them into a bowl, pour a spoonful of boiling oil, add 3 Mix teaspoon of light soy sauce, 2 teaspoons of rice vinegar, and 1 tablespoon of white sugar to make the sauce and set aside. 3. There is no need to cut all the big and small green beans. Wash the lotus roots, peel them and cut them into slices. Put them into the boiling water pot with the konjac shreds. Remove them and set aside when they are too cool. 4. Pour the meatballs into the boiling water pot and scoop them up. 5. Put the blanched hot pot meatballs, konjac shreds, green beans, and lotus roots into a larger container, pour in the fried sauce, and stir with the fried sesame sauce. Stewed pork with white radish

Food: 500g radish, 500g pork, appropriate amount of ginger and garlic, 3g salt, 10ml light soy sauce, 5g sugar, 1 star anise, 1 chili pepper, appropriate amount of rice wine. Method 1. Cut the raw pork into pieces and add water to set aside. 2. Prepare ginger, garlic, star anise and chili pepper. 3. Wash and cut the carrots into hob pieces. 4. Add some oil to the wok, add the watered pork, and stir-fry over medium heat until the pork is light yellow. 5. Add onion, ginger, garlic, star anise and chili pepper and stir-fry again until the fat becomes oily. 6. Add sugar sauce, fuel wine and fry the pan evenly. 7. Add boiling water, bring to a boil, turn to low heat and simmer for 30 minutes. 8. Add the radish cubes, add salt and simmer again until the pork is crispy. 9. Just drain the sauce. Sichuan-flavored minced pork eggplant

Method: 1. Clean the long eggplants and cut them with hobs. Add a little white rice vinegar and dry starch and mix well to avoid discoloration and loss of nutrients. Then put the long eggplants that have been mixed well. Put it into a plate, then put it into the pot and steam for 15 minutes until cooked and soft. 2. While the eggplants are steaming, we can wash and chop the shallots, peel and chop the garlic, wash and cut the red peppers into strips, wash and peel the ginger slices and chop them. Prepare a bowl of Sichuan spice juice: 1 tablespoon of edible salt, 1 tablespoon of sugar, 1 tablespoon of light soy sauce, 1 tablespoon of rice vinegar, 2 tablespoons of cold water, and 1 tablespoon of tapioca starch. Mix well and set aside. 3. Heat oil in a pan, turn on low heat, pour in the minced meat and sauté until fragrant. After sautéing the minced meat, add minced onion, ginger and small red pepper and stir-fry together. 4. Pour in the previously prepared Sichuan spice sauce, bring to a boil over low heat and thicken the sauce. Pour the steamed long eggplants into the pot and stir-fry together. Let the Sichuan spice juice coat the long eggplants enough and stir-fry. It will be ready in 30 seconds.