1, eggplant juice tiger eggs: first cooked quail eggs shelling. Heat the oil to eighty percent, pour into the quail eggs quickly fried to golden brown, fish out and drain the oil. Hot pan into the oil, sautéed garlic. Add minced garlic, small chili peppers and edamame and stir fry. Pour in the tiger eggs and stir-fry well. Add soy sauce, sugar and a little salt and stir fry evenly add the right amount of water to cover the lid and simmer for a while, you can sprinkle a little chicken essence out of the pot.

2, dry bean curd braised pork: small pot of boiling water, cut into pieces of pork, blanched and cooked, fish out and spare. Dry bean curd soaked, drained and cut into sections and spare. Pour a little oil in the pot over low heat, put the rock sugar constantly stirring until melted, the color becomes brown that caramel color, pour into the pork, stir fry until the meat color, add onion, ginger and garlic, soy sauce, soy sauce, seasoning, salt, then pour into the dry bean curd, add water to boil roll over a large fire, immediately turn weak fire, slow simmering for 1 hour, and then turn off the fire, so that the meat is immersed in the pot for half an hour, and after that, collect the juice can be.

3, braised pork ribs: scallions cut into pieces, ginger slices; pork ribs chopped into boiling water to remove the blood water fished up and washed for use. Pour a little oil into the pot over low heat, put the rock sugar constantly stirring until melted, the color becomes brown that caramel color, immediately pour the ribs into the pot and stir fry, then into the ginger, peppers and spices; stir fry after the flavor poured into a little wine and soy sauce coloring, mixing into the water, add salt and green onions; large fire after boiling to a small fire and slowly simmering for half an hour, the last large fire juice, to be thick soup, add monosodium glutamate and then the pot that is complete.