1. Home-style fried cowpeas: After buying the cowpeas, first break them into small sections, then remove the worse parts. Do not wash them and drain them for later use.

Chop the onions, garlic, and peppers as seasoning ingredients and set aside. Then cut the pork belly into small pieces.

Pour more oil into the pot and heat it until it is 70% hot. Pour in the cowpea segments and fry for a while.

After pouring out the oil, add the pork belly slices and stir-fry until the meat is slightly dry.

Then add the chopped garlic, chopped chili and chopped green onion prepared previously, stir-fry together until fragrant.

Finally, pour in the cowpea segments prepared previously, add seasonings and stir-fry for a while before serving.

Stir-fried pork belly with cowpeas should be the most classic cooking method in home cooking.

2. Spicy clams: After purchasing clams, if you are sure you want to eat them.

You can soak it in light salt water an hour in advance and let it spit out the sediment.

This will not affect the texture and taste of the food. After soaking, grind it clockwise twice before using it in dishes.

The auxiliary ingredients of ginger and green onions are used to remove the fishy smell, and the chili pepper is used to increase the fragrance.

Heat an appropriate amount of oil in a pot, pour in the ginger slices, stir-fry, turn to low heat and sauté the dried chili segments until fragrant.

Then pour in the washed clams and stir-fry. When stir-frying, decide whether to add two or three spoons of water depending on the actual situation.

Because the stoves are different, the fire used is different.

When the clams open, add a spoonful of garlic sauce and green onions, and add a little light soy sauce as seasoning, stir-fry for a few times and then serve.

3. Fish-flavored eggplant: Prepare the fish-flavored sauce before frying. Add an appropriate amount of light soy sauce, mature vinegar, and fine sugar to a little water and starch. Stir and set aside. Only scallions and chopped garlic can be used as accessories.

In terms of choice, you can make either long eggplants or round eggplants. When using round eggplants, it is recommended to remove the skin of the eggplants for a better taste.

Clean the eggplant and cut into long strips.

After heating the oil in the pot, pour it into the pot and fry over medium heat for a while. Remember to squeeze it when taking it out to prevent excessive oil absorption.

Pour off the oil from the pan and add the chopped green onions and white garlic and sauté until fragrant.

Then add the eggplant and stir-fry.

After stir-frying for a few times, pour in the previously prepared fish sauce, stir-fry until the eggplant is absorbed, and serve.