1, spicy tofu. Ingredients: tofu 1 block, 100 grams of pork, oil and salt, 1 section of green onion, 1 slice of ginger, 2 cloves of garlic, Pixian soybean paste 1 tablespoon, 1 tablespoon of soy sauce, a little sugar, pepper 1 teaspoon, half a tablespoon of cooking wine, water starch moderate. Cut the tofu into 1.5cm thick slices, then into 1.5cm cubes. Pork minced, green onions cut scallions, ginger minced, garlic minced. Pixian bean paste chopped a little, so that the color of the fried oil is a little more red. Add water in the pot to boil, add a little salt, blanch the tofu, water boiling boil 2-3 minutes, the tofu out, put into cold water to cast cool, fish out and drain the water, tofu blanching can remove the smell of beans, blanching, add salt to the water, tofu burning is not easy to crumble, to make the shape of the tofu is complete, there is a good deal of selling. Add oil to the pot and heat, add chopped green onion, ginger, garlic slices, and then add the minced meat to stir-fry, stir-fry the minced meat color until the color turns white. Set aside the minced meat, under the PI County bean paste stir fry on low heat, stir fry red oil, stir fry flavor, and then the minced meat and bean paste together and stir fry evenly. Drizzle half a bowl of water, then add soy sauce, sugar, a little salt, cooking wine. Down into the tofu, large fire boil, turn to medium-low fire firing taste 2-3 minutes, dripping into the appropriate amount of water starch thickening, high heat heating until the soup becomes viscous, turn off the fire, sheng out of the plate, sprinkle pepper and scallions can be a plate of colorful spicy tofu is ready.

2, bean burning eggplant. Materials: 250 grams of beans, 300 grams of eggplant, oil and salt, 1 section of green onion, 1 slice of ginger, 2 cloves of garlic, 1 tablespoon of red soy sauce, 1 tablespoon of starch, 1 teaspoon of chicken essence. Prepare the required materials, bean curd is best to use four season beans, choose the two ends of the bean curd, remove the bean tendon, break 3 sections by hand, then cast clean, bean curd should remove the bean tendon, otherwise it will affect the taste, but also not easy to digest. Eggplant to remove the tip, wash, and then cut into 5-6 cm long strips, eggplant strips do not cut too thin, eggplant strips cut too thin, easy to break when burned, add a little salt, mix well, marinate for 10 minutes onion chopped scallions, ginger finely chopped, garlic minced, starch in a bowl, add less than half a bowl of water, and then add soy sauce and chicken broth, salt, mix well, adjusted into the thickening sauce, salt to be less, marinate with salt already put. pot of oil to heat, under the bean frying, bean frying surface wrinkled skin, bean frying, bean color green when it is raw, once it becomes yellow-green and soft, it shows that it has been cooked. Fish out the oil control to be used, to ensure that the four season beans cooked through, otherwise poisoning will occur. If the beans are not cooked, the saponin in the beans will strongly stimulate the digestive tract, and the beans contain hemagglutinin, which has a blood clotting effect. In addition, the beans also contain nitrite and trypsin, which can stimulate the human intestines and stomach, causing food poisoning and gastroenteritis symptoms. In order to prevent the occurrence of four season beans poisoning, must be four season beans fried thoroughly. Elevate the oil temperature, into the eggplant frying, the eggplant frying eggplant edge slightly red, the eggplant fish out of the oil control to be used, frying eggplant oil should be hotter, the oil temperature is low, the eggplant is easy to soak the oil. Pour out the eggplant oil, leave a little oil, add chopped green onion, ginger and stir-fry, then add the fried eggplant and bean curd and stir-fry evenly. Drizzle in the sauce thickening, high heat will be thickened until thickened, down into the garlic, stir fry evenly, turn off the fire, served on a plate can be.

3, sharp pepper stuffed pork. Ingredients: 8 bell peppers, pork (fat and lean) 250 grams, 3 tablespoons of vegetable oil, 3 grams of salt, white pepper, 1 tablespoon of cooking wine, 1 section of green onion, 2 slices of ginger, 2 cloves of garlic, 2 tablespoons of soy sauce, soy sauce 1/2 tablespoon of soy sauce. Wash the bell peppers, remove the seeds from the peppers. Wash and mince pork, add pepper, cooking wine, minced green onion, minced ginger, and a pinch of salt and mix well (pepper and cooking wine can remove the fishy flavor of the meat) and marinate for 10 minutes. Stuff the marinated meat into the bell peppers one by one with chopsticks. Heat oil in a wok and fry the bell peppers over medium heat. Fry the bell peppers until wrinkled on both sides, add green onions, ginger and garlic and stir-fry, pour in soy sauce and dark soy sauce, and add half a bowl of water. Boil, simmer over medium heat for about 10 minutes, and cook until the bell peppers become soft, leaving a little soup when the fire is turned off, served on a plate.