Production: 1, clean the eggplant, cut it in half, and then cut it into 4 cm long sections, each with three or four knives, and the ends are connected; Remove the pedicels and seeds of green pepper and red pepper, wash them and cut them into small pieces.
2. Slice the chicken breast, and marinate it with Shaoxing wine 1 tablespoon, oil 1 tablespoon, half a tablespoon of water starch, egg white and a little salt and pepper for ten minutes.
3. Use Shaoxing wine 1 tablespoon, sugar, chicken powder 1 teaspoon, 3 tablespoons of water, soy sauce, vinegar and half a tablespoon of water starch to make a sauce for later use.
4. Heat the wok, add proper amount of oil, add eggplant, green pepper, red pepper and chicken slices in turn, slide them with oil, remove and drain for later use.
5. Heat the wok again, stir-fry the garlic slices, take out the garlic slices, add oil 1 tablespoon and bean paste, stir-fry the chives and ginger, put in several materials and garlic slices that have slipped through the oil, pour in the hooked sauce, stir well, pour a little sesame oil on them, and take out the pan.
Hotpot: Ingredients: 250g of chicken wings, goose head and pork leg, 50g of green pepper, 20g of bean paste, 5g of noodle sauce 1 0g, 5g of dark soy sauce and cooking wine10g. The method is as follows: pork is boiled in water and sliced, onion and green pepper are cut into ginger slices 3g, and monosodium glutamate/kloc is used. 2. Stir fry the oil pan and meat slices. When the meat rolls out, add green pepper, bean paste and other seasonings and stir-fry for a few times.
Delicious! ! !