Raw materials:

80g of sweet noodle sauce, 5g of cooking wine, 2g of monosodium glutamate, 20g of sugar,

Salt 1g, starch 2g, egg 1g, oil 150g, ginger 5g.

Exercise:

(1) shred pork, put it in a bowl, and add cooking wine, salt,

Grasping eggs and starch evenly is sizing;

② Slice the scallion obliquely and put it into a dish. Slice ginger slightly,

Shredding onion, putting into a bowl, and soaking in water to obtain onion and Jiang Shui;

③ Heat the wok, put oil in it, and put the shredded pork into the wok after frying.

Disperse, take it out when cooked, and put it in a plate to drain the oil;

(4) Put the oil in the wok, add the sweet noodle sauce, stir-fry slightly, and add

Onion, Jiang Shui, cooking wine, monosodium glutamate, sugar, stir-fry.

Sweet noodle sauce, until all the sugar melts, the sauce begins to change.

When sticky, put the shredded pork in and stir constantly to make the noodles sweet.

Spread the sauce evenly on the shredded pork;

⑤ Shredded pork is put on a plate with shredded onion, which basically

Cover and mix well when eating.

Braised eggplant with bean sauce

Ingredients: eggplant 1 kg, bell pepper100g, tomato150g.

Accessories: vegetable oil150g, sweet noodle sauce 50g, white sugar 20g, soy sauce 20g, refined salt 5g, monosodium glutamate 5g, water starch 50g, onion, ginger and minced garlic each10g.

Method: (1) Peel eggplant and cut it into 2 cm square pieces; Seed the persimmon pepper and cut it into small pieces; Wash the tomatoes and cut them into small pieces for later use. (2) Heat oil in the pot, fry the eggplant until golden brown, and take it out; Pour the oil out of the pot, leave a little oil, stir-fry the onion, ginger, garlic and sweet noodle sauce together, add water (as much as eggplant) when it smells, then put the soy sauce, sugar, salt, monosodium glutamate and eggplant into the pot to boil, add the green pepper and tomato, then burn them together and thicken them.

Production key: stir the sweet noodle sauce slowly with low fire to avoid frying. Don't put too much soup, thicken the eggplant and wrap it in marinade.