Ingredients: 250g noodles, 3 peppers, 1 50g pork, 2 tbsps vegetable oil, 5g salt, 1 tbsps soy sauce, 1 tbsps soy sauce,/onion, 1 ginger, 1 garlic and 6544.

Exercise:

1. Prepare ingredients, wash peppers and pork, and shred peppers and pork for later use.

2. Add half a bowl of water to the bowl, add soy sauce, soy sauce, salt and starch, and stir evenly to make seasoning juice.

3. Add water to the pot to boil, add noodles to cook, take out, cool the cooked noodles in cold water, take out and drain, add a little oil and mix well to prevent adhesion.

4. Put oil in a hot pan, add chopped green onion, Jiang Mo and garlic slices and saute until fragrant. Add shredded pork and stir fry until the color turns white.

5. Add shredded pepper and stir-fry until the color becomes darker, pour in seasoning juice, heat until the soup becomes sticky, and turn off the heat.

6. Pour shredded Chili onto the noodles and mix well.

Diced minced meat and eggplant are soaked in water.

Ingredients: 200g fresh noodles, 2 eggplants, pork 1 00g, proper amount of oil and salt, onion 1 segment, ginger 1 slice, 2 cloves of garlic, soy sauce1spoon, soy sauce 1/2 tablespoons, cooking wine/.

Exercise:

1. Wash the eggplant, cut it into small dices, put it in a large bowl, add a little salt and mix well, and marinate for 10 minute, so that the eggplant will not be oxidized to black and will not absorb oil when frying. Stir-fry eggplant with a little oil.

2. Chop pork, onion and onion, ginger and garlic.

3. Add oil to the pan and heat it. Add diced eggplant and stir fry. Stir-fry the diced eggplant until it is slightly soft. Take it out for use. Stir fry the eggplant to make it more delicious.

4. Add a little oil to the pot, add onion and ginger until fragrant, add minced meat, and stir-fry minced meat with low fire until the color turns white.

5. Stir-fry the diced eggplant evenly over high fire, pour in water until it is flush with the diced eggplant, then add soy sauce and soy sauce, with more salt than usual. After boiling, turn to low heat for 5-6 minutes, and cook the diced eggplant until it tastes delicious. When the time is up, pour in a proper amount of water starch to thicken. When the soup thickens, add minced garlic and stir fry.

6. Boil the pot with water, add noodles and cook noodles. Don't overcook the noodles, they will taste bad.

7. Take out the noodles, cool them in cold water, take out pure water, put them in a big bowl, add a few spoonfuls of prepared eggplant marinade, mix them evenly with chopsticks, and you can eat them.