Method Raw materials: long eggplant, pork belly, shallots, soy sauce with soy sauce, soy sauce with soy sauce, salt and rice wine. Practice: 1. Peel and clean the eggplant, slice it, put it in a bowl, add salt for pickling, and throw away the excess water in the long eggplant after pickling. 2. Cut the meat into small pieces. Put the small meat directly into the pot. Add rice wine and soy sauce. Stir-fry and serve, and add vegetable oil to the pot. After the oil is burned, put it in the onion and saute until fragrant. Add long eggplant, stir well, add soy sauce and soy sauce, and after coloring, put the small meat in. Stir well again. The long eggplant is getting more and more crisp and rotten, so it can be cooked into a dish. Beef pot with wild pepper vermicelli

Practice 1. Put the dried vermicelli into water and soak it thoroughly, and cut the pickled pepper into rings for later use. Cut the soaked vermicelli scissors into 15-2 cm pieces. 2. Cut the beef and mutton into pieces, add salt, white pepper, rice wine, dried starch and ginger slices, stir them, then add appropriate cold water and mix them in the same direction until the beef and mutton absorb all the cold water, continue to pour in appropriate cold water, and then mix until the cold water is absorbed, and repeat several times, so that the beef and mutton will be tender. 3. Boil the wok, pour in 5g of oil, put the prepared vermicelli into the wok, fry the water with chopsticks, and then put it into the bottom of the casserole. 4. Add another 15 grams of oil to the pot, soak the red pepper rings and garlic and saute, then put the beef and mutton in the pot and fry until the surface fades, that is, turn off the fire and quickly put the fried beef and mutton on the fans. 5. Pour the soy sauce and oil consumption into a small plate, add 2g of cold water to make a bowl of juice, pour it on the beef vermicelli, cover it, put the sand pot on the stove and bring it to a boil with slow fire, then turn off the heat. Use a stone pot to keep warm for a few minutes, and sprinkle with chopped chives before taking it. Stewed chicken legs with potatoes

Food: 2 thighs of tender chicken; A potato; A section of onion; A piece of ginger; 2 prickly ash granules; One octagonal; A small piece of Gui Ding; 5 dried peppers; 2 green peppers; Rice wine; Two spoonfuls of soy sauce; Salt; Proper practice of sugar 1. Wash and chop a small piece of chicken thigh, boil water, blanch the chicken with black pepper for 2min (pour a small amount of rice wine to remove the bad smell during the period), fish it up and let it cool, then reserve it. 2. Cut potatoes, pour oil into the pot and heat it, then pour it into the potato pan and fry until the walnut skin turns golden, then pour it out and reserve it. 3. Add oil to the wok, stir fry the chicken with black pepper, and add onions when it turns slightly yellow. Stir-fry the chicken breast until it is tighter and discolored. 4. Pour in potatoes, add soy sauce, add salt and sugar, add a small bowl of water, cover it, and simmer until the soup will dry. 5. Pour in green peppers and fry until the soup is gone. According to the habit, whether monosodium glutamate is added or not, you can go out.