Practice:
1. Eggplant and pepper are pedicled, washed and cut into strips slightly thicker than chopsticks.
2. Put the eggplant in a large bowl, add a little salt, mix well, marinate for 10 minutes, and marinate the water, so that the eggplant will not absorb too much oil when frying, and it is easy to fry.
3. Shred pork and pepper.
4. Heat the pot with oil, stir-fry the tomato strips, stir-fry the tomato strips until they are slightly soft, and put them out for use.
5. Add chopped green onion, stir-fry in Jiang Mo, then add shredded pork and stir-fry, the color of the fried shredded pork turns white, pour in cooking wine, stir-fry with soy sauce and soy sauce evenly, and stir-fry the shredded pork and color it.
6. Add the tomato strips and stir-fry evenly, add half a bowl of water, and then add a little salt. The salt should be put less or not. The salt has been added when pickling. The fire is boiled, and the medium and small fires are turned to taste.
7. Heat until there is a little soup left in the pot, add shredded pepper and minced garlic, stir well, pour in appropriate amount of water starch to thicken, heat until the soup becomes sticky and the juice is wrapped in the ingredients, turn off the fire, and serve out.
2. Materials needed for ants to climb trees: vermicelli 1 stick, pork belly 1 50g, carrot 1 segment, proper amount of oil and salt, onion 1 segment, ginger 1 slice, 2 cloves of garlic, Pixian bean paste/.
Practice steps:
1. Soak the vermicelli in warm water for about half an hour to make it soft.
2. Chop pork belly, chop green onion, chop ginger, slice garlic, peel and wash carrots, and then cut carrots into pieces.
3. Heat the pan with oil, add Jiang Mo and garlic slices and saute until fragrant, then add minced pork and stir fry until the minced pork turns white, and then stir fry the oil.
4. Put the minced meat aside, add Pixian bean paste, stir-fry with low fire, stir-fry the bean paste into red oil, stir-fry the sauce flavor, and then stir-fry the minced meat and the bean paste evenly.
5. Add vermicelli, add half a bowl of water, pour in soy sauce, sugar, chicken essence and cooking wine, bring to a boil and turn to low heat.
6. Cover the pot and simmer for 2-3 minutes, and burn the vermicelli into the flavor. Stir-fry from time to time to avoid vermicelli pasting the bottom of the pot.
7. Heat until there is a little soup left, add carrot powder and chopped green onion, stir fry evenly, turn off the fire, and serve out.