How to make stewed loach in soy sauce 1. Put the eel into the water and add a little cooking oil and let it sit for a day until it vomits out all the dirt in its belly. 2. Pick up the loach and put it into a deeper container, and then sprinkle it into a large container.

Put the salt and immediately cover the container tightly. The loach will plop very hard under the action of the salt. After a while, it will basically lose its strength. Open the cap, rinse the eel in the water, pick it up and set aside 3

.Bring the cooking oil and vegetable oil to a boil, then reduce to a simmer and wait for the oil to burn (do not need to be too hot) 4. Add dried chili peppers, ginger and garlic, or stir-fry over low heat until fragrant 5. Add in noodle sauce and simmer until fragrant

When the noodle sauce is fragrant, add rice wine, light soy sauce and thirteen spices to expose the aroma. 6. Pour in a bowl of water, as long as it can cover the amount of loach, bring to a boil. 7. Boil the soup and add

Cover the loach with a lid. 8. When the pot is cooked again, simmer for 10 minutes, then open the lid and let the juice thicken, sprinkle with coriander and turn off the heat.

Method for making minced meat and eggplant stew 1. Prepare the raw materials: clean the long eggplants and scallions, the minced meat should be a little fat, and adjust the amount and type of dried red pepper according to the taste; 2. Cut the long eggplants into inch-inch sections, about 100cm thick

For an adult's thumb, sprinkle a small amount of salt and rice vinegar and marinate for about 10 minutes; not too much vinegar can prevent long eggplants from oxidizing; 3. Chop shallots and leek moss, and cut ginger into tiny pieces; 4.

Gently squeeze the eggplant strips twice. After doing this, the long eggplant will not turn black and will not absorb oil; 5. Pour appropriate oil into the wok, pour the eggplant strips into the pan and stir-fry until loose; 6. Fry the eggplant

Pour the strips into the stone pot. Look, after stir-frying, the eggplant skin is skin and the meat is meat, and the color has not faded at all.

7. Pour a small amount of oil into the frying pan. When the temperature is 3 minutes, pour the dumpling filling into the pan and quickly spread it with a shovel to turn the dumpling filling into separate minced meat. 8. The minced meat will fade slightly. Do not wait until it is fully cooked.

Pour the dried red pepper and minced ginger into the pot and stir-fry, add an appropriate amount of salt, light soy sauce, and light soy sauce to enhance the color and aroma; 9. Pour in the minced green garlic, minced shallots, and a bowl of water, and bring to a boil; 10

.Pour the minced meat and sauce into the long eggplant stone pot, and simmer over low heat for 8-10 minutes. After the long eggplant absorbs all the juice and sauce, it becomes delicious and delicious. It is a great home-cooked stir-fry to strengthen the spleen and appetizer.

Method for frying lamb kidneys in oil: 1. Cut the lamb kidneys into two pieces, remove the skin, cut into thin slices, rinse and cut into pieces; 2. Mix the lamb kidneys with salt, rice wine, and marinate the lamb kidney slices for a while.

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Reserved.

3. Heat the oil in the pan and sauté the garlic until fragrant.

4. Then add the marinated lamb kidneys and stir-fry quickly.

5. Then add the onions, chili peppers, and diced carrots, stir-fry, add some oil, a small amount of white sugar, and salt, and stir-fry.

6. Remove the pot, place on the plate and decorate.