Food Group 984 Mix two spoons of light soy sauce, one spoon of dark soy sauce, a little salt and sugar, one spoon of oyster sauce, one spoon of starch and half a bowl of water.

Cut the eggplant into strips, add salt, squeeze out the water, add starch, mix well, and fry until the surface is golden brown.

Stir-fry the minced meat until it changes color, add onion and ginger and stir-fry until fragrant, half a spoonful of bean paste, add eggplant, and the sauce will thicken.

Slice the lotus root, blanch it in water and add white vinegar, take it out, stir-fry the pork belly in oil, stir-fry the garlic and millet, add a little salt, pour in the lotus root slices, a spoonful of light soy sauce and half a spoonful of dark soy sauce, add the green pepper and stir-fry until the green pepper is broken.

One spoon of cooking wine, three spoons of light soy sauce, half a spoon of dark soy sauce, one spoon of honey, one spoon of oyster sauce, and half a bowl of water, stir well.

Debone the chicken legs and marinate them with onion, ginger and cooking wine for 30 minutes. Fry in hot oil until both sides are golden brown. Pour in the sauce and simmer over low heat until the soup thickens.

Two spoons of light soy sauce, half a spoon of dark soy sauce, a spoonful of vinegar and half a spoon of white sugar, a spoonful of starch and half a bowl of water. Stir evenly. Blanch the seafood mushrooms for one minute. Sauté the onions, ginger and garlic in hot oil. Stir-fry the red bean paste with a spoonful of bean paste. Pour in

Add carrots, fungus, green pepper, seafood mushrooms, and stir-fry until the juice is reduced.