Roasted meat with double eggplant

Food: 1 long eggplant, 1g pork belly, 1 tomato, and more than half pepper. Auxiliary materials: soy sauce is appropriate and salt is appropriate. Practice: 1. Wash pork belly and put it in a pot, add appropriate amount of cold water, a few pepper and a piece of ginger to boil the meat. (You can easily insert chopsticks) 2. Chop tomatoes, and slice peppers and long eggplants. 3. Steamed pork belly is cut into small triangles. 4. The oil in the cold pot boils to 8% heat. 5. Stir-fry pork belly for 1min. 6. Stir-fry the tomatoes for 2 seconds. 7. Pour in a bowl of clear water, turn to a red boil and simmer for 2min. 8. Add the long eggplant and cook until the juice is thick. 9. Stir-fry in appropriate salt for 2 seconds. 1. Stir-fry the pepper for 2 seconds. 11. Put in proper soy sauce and stir-fry for 2 seconds to turn off the fire. Pea horn spicy chicken

Practice 1. Prepare pea horn in advance. 2. pull the shell. 3. Remove the bean film. 4. Wash the chicken breast. 5. Prepare dried Chili peppers and garlic in advance, just stay with me, star anise, galangal and pepper. 6. Boil the oil in the pot, and add the black pepper chicken pieces to fry. 7. Pour in steamed fish soy sauce and soy sauce. 8. Put in all kinds of spices. 9. Pour in cold water. 1. Put in the pea horn, add some salt, bring to a boil, and simmer for 2 minutes. 11. Stir-fry the sugar color with slow fire. Sauté ed chicken gizzards with lotus roots

Food: 3g of chicken gizzards; 4g of lotus root band soaked in bags; 3-5 green and red peppers are not added; 3-5 wild peppers; Green onions; Ginger slices, garlic; A little salt; A little rice wine; A little white sugar; King of soy sauce, a little soy sauce; A little monosodium glutamate; 1-2 dried red peppers are not added: 1. Wash and slice the chicken, add salt, rice wine, white sugar, soy sauce and marinate for half an hour. Soak lotus root in bags, pour in broccoli and drain. 2. Slice ginger, dice garlic, cut green and red peppers, shred wild peppers, cut green onions, and cut dried red peppers. 3, the vegetable pot is hot, the ginger fish paste, the dried pepper segment, and the wild pepper are fragrant, turn red, and the chicken is fried and faded (if the salt is added less during pickling, you can add a little salt at this time). Participate in stir-frying lotus roots for 3 seconds (there is usually salt in lotus roots, so don't put any more salt), participate in Dongru, stir-fry with monosodium glutamate, and put out the pot and set the plate.