Garlic white meat raw materials: 500 grams of pork belly, 3 pieces of garlic, appropriate amount of coriander, appropriate amount of green onion, 2 slices of ginger, appropriate amount of rice wine, appropriate amount of oil, appropriate amount of light soy sauce, appropriate amount of cooking oil, appropriate amount of salt. Method: 1. Wash the pork belly with warm water

Clean it, put it in the pot, pour 2 bowls in, put some rice wine, 2 slices of ginger, and a little salt (adding salt is to add flavor to the meat when it is stewed), cook for 20 minutes, as long as the chopsticks can be inserted

Just come in.

2. Wash the coriander, green onion and garlic. Cut the celery and green onion into strips and set aside. Grind the garlic into puree and put it in a bowl. Add some oil and salt and soak for 10 minutes.

3. When the pork is cooked, don’t rush to pack it. Let it stay in the pot until it is moist and hot, and then pack it when it is no longer hot (this also allows the raw pork to gain more flavor). Cut it into slices and put it on a plate.

4. Heat the oil in a pot, then add the minced garlic, green onions and coriander leaves (leaving a little coriander leaves for decoration). Add salt, light soy sauce, stir-fry until the sauce bubbles.

Remove from the pan.

5. Just pour the steamed sauce into the placed pork.

Fish-flavored eggplant food: long eggplant, egg white powder, ginger, onion, garlic, diced green and sharp pepper, sea millet grains, white soup, white pepper, light soy sauce, white sugar, chicken essence, salt, oil, dry starch.

Method: 1. Peel and clean the long eggplants, cut them into thin slices and cut them with a cross knife, marinate them with salt, pat off the dry starch and dip them in egg white powder; 2. Put the pot on the fire, add oil and bring to a boil.

When it is ready, add the eggplant slices and fry until golden brown on both sides and scoop them up; 3. Leave oil in the pot, add ginger, onion, and garlic and sauté until fragrant, then pour in green and pepper diced, sea millet grains, white soup, eggplant slices, and salt

, white pepper, light soy sauce, white sugar, chicken essence, boil the long eggplant until it becomes soft and fragrant, thicken it with starch and stir-fry evenly.

Food required to stuff green pepper with meat: pepper, dumpling filling, raw eggs, rice wine, light soy sauce, dark soy sauce, oil, minced onion and garlic, sugar, tapioca starch, salt, MSG. Specific method: 1. Put the dumpling filling on a plate

In, beat the raw eggs, add 1 spoon of rice wine, 2 spoons of light soy sauce, 1 spoon of dark soy sauce, 1 spoon of oil, minced onions and garlic, 1 spoon of sugar, 1 spoon of flour, a small spoon of salt, a small amount of MSG, clockwise

Mix well according to the directions; 2. Clean and remove the roots of the peppers, remove the tendons inside the peppers, and fill in the dumpling fillings; 3. Add oil to the wok, place the peppers on medium heat, and fry on both sides over low heat until they lose color; 4. Small plate

Put 1 spoon of light soy sauce, a small spoon of dark soy sauce, a small spoon of sugar, and a small amount of water to make a juice, add it to the pot, stir-fry the sugar color and it's ready to serve.