The first course: rice with minced meat and eggplant. The ingredients prepared in advance are: long eggplant, minced meat, onion, mashed garlic, millet pepper and so on. The first step: cut the eggplant into whole pieces, add appropriate amount of salt to pickle it, then squeeze out the water and add cassava starch to mix, so that the long eggplant will not be so deoiled, and it will be more brittle and rotten. Process 2: Add a spoonful of sugar, soy sauce, aged vinegar, rice wine, oil consumption, cassava starch and half a bowl of water into the bowl and mix well. Process 3: Add some oil to the pot and fry the long eggplant until it becomes soft. Step 4: Leave the bottom oil in the pot, add minced meat and stir-fry until the color becomes light, add onion, garlic paste and millet pepper and stir-fry, then add long eggplant and sauce, and cook until the sauce is thick.

The second course: prepare the ingredients of the iron pot bibimbap in advance: pork belly, onion, oyster mushrooms, ginger slices, star anise, galangal, chopped green onion, iron pot bibimbap sauce, boiled eggs, etc. Step 1: Cut pork belly into small pieces, chop onions, soak mushrooms and chop them for later use. Process 2: Use oil in the pot and cook the diced onion until it turns yellow. Then put the pork belly into the pot and fry the vegetable oil. Add ginger slices, star anise, galangal, chopped green onion, diced mushrooms, braised rice sauce, 2 boiled eggs and appropriate amount of cold water. Boil for 50 minutes, and finally collect the juice. Pour it on white rice, bibimbap smells good.

The third way: green pepper fried meat covered rice prepared in advance ingredients: lean pork, pepper, soy sauce, soy sauce, cassava starch, oil consumption, salt, sugar and so on. Step 1: Shred lean meat, add a spoonful of soy sauce, a spoonful of soy sauce and a spoonful of cassava starch, and marinate for 30 minutes. Shred green peppers for later use. Process 2: Add a little salt and sugar, a spoonful of soy sauce, a spoonful of oil consumption, a spoonful of cassava starch and half a bowl of water into the bowl and mix well. Process 3: Oil consumption in the pot, first pour lean meat and stir-fry until the color fades, then serve out. Process 4: Add some oil to stir-fry garlic paste, add shredded green pepper and stir-fry until raw, pour lean meat and juice and cook until brown.

The fourth way: 1. 1. Mixed rice with chicken wings in Orleans. Prepare ingredients in advance: chicken wings, onions, ginger slices, rice wine, soy sauce, and Orleans marinade. Step 1: Boning chicken wings. You can cut the thick part, but don't cut it, so that it can be pickled and tasted. Add onion slices, ginger slices, two spoonfuls of rice wine, two spoonfuls of soy sauce and three spoonfuls of Orleans marinade to chicken wings, mix well and marinate for 20 minutes. Process 2: Brush a little oil in the pot, fry the chicken wings in the pot, fry the chicken skin for three minutes, fry both sides until golden brown, then put the remaining seasoning juice in the pot and add a little water to stew for ten minutes. Take some white sesame seeds from the pot, cut them into strips, put them on the white rice, and take some onions. A nice and delicious chicken leg rice is ready, and it tastes very good.