Ingredients: eggplant 300g, long bean 200g, red pepper 1, salt 5g, monosodium glutamate 3g, oyster sauce 3g, soy sauce 2ml, and minced ginger and garlic.

Practice: cut the beans into one-inch long sections, cut the eggplant into strips, and shred the red pepper. Put oil in the pot, heat it to 70%, add eggplant, stir-fry until golden brown, add beans, stir-fry slightly, and take out. Put oil in the pot, saute ginger and garlic, add eggplant, beans, red pepper, seasoning and a little water, and stew until it tastes good.

Gandou barbecue

Ingredients: 300 grams of dried bean curd, 250 grams of pork belly, onion, ginger, star anise, cinnamon, pepper, clear soup, salt, pepper, soy sauce, oyster sauce, monosodium glutamate and salad oil.

Practice: Dried bean curd is cooked, cut into sections, and pork belly is cut into small pieces. Blanch both with boiling water for later use. Heat the oil in the pot, stir-fry the pork belly, and control the oil; Leave oil in the bottom of the pot, add onion, ginger, star anise, cinnamon and pepper, stir fry until fragrant, pour pork belly and clear soup, add salt, pepper, soy sauce and oyster sauce, skim off impurities, add dried bean curd, cook until tasty, add monosodium glutamate, and collect juice over high fire.