1. Hot and sour potato shreds: Peel the potatoes, cut into thin strips, and soak in water to wash off the starch. This can not only prevent them from turning black, but also keep them white, tender and crispy when stir-fried. . Remove and drain before frying. Remove the seeds and stems of green and red peppers and cut them into thin strips, and cut the dried peppers into strips. Heat the pot, add peanut oil to heat, sauté the green onions, add dried chili peppers and stir-fry until fragrant, then add green and red pepper shreds and potato shreds, stir-fry until cooked, add refined salt and MSG to taste, then pour in sesame oil and balsamic vinegar, stir-fry Just cooked. ..

2. Braised eggplant: Wash the eggplant, remove the head and tail, cut into hob shapes, soak in water, drain, sprinkle with a little starch and mix well. Remove heads and tails of green onions, wash and cut into sections. Wash and slice the pork, mince it into puree, add 1/2 tbsp soy sauce, 1 tbsp cornstarch, 1/2 tbsp oil and 1/3 tbsp chicken powder, mix well, marinate for 10 minutes to add flavor, pour 3 tbsp oil into the pan and heat it , pour in the minced meat and stir-fry until the meat turns white, then remove and set aside. Continue to add 10 tablespoons of oil, sauté the green onions, add the eggplant and stir-fry quickly over high heat. Add 5 tablespoons of water and stir-fry until the eggplant becomes soft and watery. Add in the previously fried minced meat and stir-fry for 1 minute, then sprinkle in the minced meat. Season with 1/3 tablespoon of salt, 1/5 tablespoon of chicken powder and 1/2 tablespoon of soy sauce, and you are ready to serve!

3. Fish-flavored eggplant: Wash and drain the eggplant and cut into small rounds. Spare section. Wash and mince garlic, wash and mince green onions, mince ginger and set aside. Put the vinegar, sugar, and corn starch into a bowl, add water and set aside. Note: Put the sugar in the bowl first, then the vinegar. Let the vinegar be as level as the sugar. After heating the oil, add the eggplant segments and fry them until they become golden brown. Drain the oil. Saute the ginger, garlic, and green onions until fragrant, add the shredded pork, then add the fried eggplant and stir-fry, then add the seasonings in the bowl, stir-fry, and serve on a plate.