1. Eggplant with shredded pork: 4 pieces of eggplant, 4 pieces of pepper, 1g of pork, proper amount of oil and salt, 1 section of onion, 1 slice of ginger, 2 cloves of garlic, 1 tbsp of soy sauce, 1/2 tbsp of soy sauce, and appropriate amount of water starch

Practice:

1. Remove the pedicels of eggplant and pepper, wash them, and cut the eggplant into pieces slightly thicker than chopsticks.

2. put the eggplant in a large bowl, add a little salt, mix well, marinate for 1 minutes, and marinate the water, so that the eggplant will not absorb too much oil when frying, and it is easy to fry.

3. shred pork and pepper.

4. add oil to the pan, heat it, stir-fry the tomato strips, stir-fry the tomato strips until they are slightly soft, and put them out for use.

5. Add chopped green onion, stir-fry in Jiang Mo until fragrant, then add shredded pork and stir-fry. Stir-fry shredded pork until the color turns white. Pour in cooking wine, soy sauce and soy sauce and stir-fry evenly. Stir-fry shredded pork and color it.

6. Add tomato strips and stir-fry evenly, add half a bowl of water, and then add a little salt, which should be put less or not. Salt has been added when curing. Bring to a boil with high fire, and turn to low heat to make it tasty.

7. when there is a little soup left in the pot, add shredded pepper and minced garlic, stir well, pour in a proper amount of water starch and thicken, heat until the soup becomes thick and all the juice is wrapped on the ingredients, turn off the fire, and take it out and plate it.

2. Materials needed for ants to climb trees: 1 handful of vermicelli, 15g of pork belly, 1 section of carrot, proper amount of oil and salt, 1 section of onion, 1 slice of ginger, 2 cloves of garlic, 1 tbsp of Pixian bean paste and 1 teaspoon of chicken essence.

Steps:

1. Soak vermicelli in warm water for about half an hour.

2. Pork belly is minced, onion is chopped with chopped green onion, ginger is minced, garlic is sliced, carrots are peeled and washed, and then carrots are minced.

3. add oil to the pan, heat it, add Jiang Mo and garlic slices and saute until fragrant, then add minced pork and stir fry until the minced pork turns white, and then stir fry to get oil.

4. Put the minced meat aside, add Pixian bean paste, stir-fry with low fire, stir-fry the bean paste into red oil, stir-fry the sauce flavor, and then stir-fry the minced meat and the bean paste evenly.

5. Add vermicelli, add half a bowl of water, pour in soy sauce, white sugar, chicken essence and cooking wine, bring to a boil and turn to low heat.

6. Cover the pot and stew for 2-3 minutes, and then cook the vermicelli to taste. Stir-fry from time to time to avoid vermicelli pasting the bottom of the pot.

7. heat until there is a little soup left, add the chopped carrot and chopped green onion, stir-fry evenly, turn off the heat, take it out and put it on a plate.