Food: eggplant 500g, oil appropriate, salt appropriate, sugar appropriate, old soya sauce king appropriate, soy sauce appropriate, garlic appropriate method: 1, long eggplant cleaned to remove the tip of the garlic mashed. 2, long eggplant cleaned set of pigeons, go red steam for 15 minutes. 3, 15 minutes to remove, put into the plate with a knife to cut into small strips. 4, take a small plate to mix the sauce, in the bowl of salt, sugar, soy sauce, soy sauce and a little big bone broth or water. 5, the material sauce poured into the long eggplant. 6, the sauce is not a good choice, but a little bit of water and a little bit of water. 7, the sauce is a good choice. 8, the sauce is a good choice. Soy sauce, soy sauce and a little bone broth or water. 5, pour the sauce over the eggplant. 6, sprinkle with crushed garlic and garlic cloves.

food: northern tofu a box of meat 100 grams of green and red pepper diced a small amount of rice wine a small amount of salt appropriate amount of seafood soy sauce 3 spoons of sesame oil 3 spoons of sesame peppercorns a few scallions a small amount of method 1, chopped meat to the mixing device into a puree of pork, take a spoonful of rice wine, a small amount of salt marinade for a while, ten minutes or so on the 2, will be northern tofu slices reserved for the cut, cut directly in the vegetable plate with a knife from the top to bottom to slice thin slices can be 3, northern tofu cut into slices of thin slices can be cut directly into a dish from top to bottom. Thin slices can be 3, the northern tofu set aside a few minutes may be out of too much water, throw it away, in the cooking session will also have 4, the meat foam (or meat foam) to the water tofu, the surface layer of sprinkle a layer of green and red chili pepper grains (or chopped chili peppers), poured a layer of seafood soy sauce 5, the water boiled, steamed for 10 minutes in the interstitial water.

production method:1. cut the meat into 2 cm thick for the size of the small pieces, pot of water, cool water into the meat, boil, cook 4-5min, skim off the white foam floating up, will be five meat, cleaned with water, fished up, control the net part of the water standby 2. pot of oil is hot, put the old icing sugar stir-frying sugar color, will be the old icing sugar simmering on medium heat to melt, the residual sugar open color tone yellow, take a spoon in one direction and stir, the sugar sauce becomes deep red, constantly bubbling, put the pork stir-fry, the pork stir-fry coloring 3. into the winter roe, ginger, fish paste, pepper, aniseed fennel, dried chili peppers, stir-fry flavor, drizzle into the rice wine, soy sauce, soy sauce, delicious fresh, stir-fry well 4. drizzle into the amount of boiled water, the flow of water to be not over the pork, the water needs to be added at a time, due to the stewing of a longer period of time, the back of the The process also needs to stew vermicelli, boil, cover the lid, turn the heat to slow simmering system for 1 hour 5. During the period, the dry bean skins cut into a grid, cut into triangles on the diagonal, the dry bean skins from the bottom to the top of the roll, in the knot, and the other in order to get it right.