(1) Preparation of ingredients: potato 250g, eggplant 250g, persimmon pepper150g; Peanut oil, salt, soy sauce, onion, garlic, starch, sugar.

(2) step: peeling eggplant, peeling potatoes, cutting hob blocks for later use, cutting green peppers into small pieces by hand, diced onions, and smashing garlic for later use; Pour more oil into the pot and heat it to 80%. First, fry the potatoes until the surface is golden, and take them out. Then fry the eggplant until the surface is golden and take it out. When fishing, squeeze the excess oil out of the eggplant with a shovel. Pour the oil in the pot, leaving a little base oil, and stir-fry the green pepper, onion and garlic in the pot; Then pour soy sauce and stir-fry until fragrant; Add appropriate amount of water to boil, add salt and sugar and mix well; Put the fried potatoes and eggplant into the pot and mix well. After the soup is boiled, simmer for about a minute, and the water starch will thicken. If you like garlic, you can put a handful of minced garlic at the end.

2, cabbage and pork stewed vermicelli:

(1) Ingredients: Chinese cabbage 1, pork belly with skin 500g, appropriate amount of sweet potato vermicelli, soy sauce, cooking wine, rock sugar, salt, pepper, star anise, cinnamon, onion, ginger and oil;

(2) Practice: Scrape and clean the hair on the pigskin and cut it into pieces. Wash cabbage and cut into pieces; Soak sweet potato vermicelli in cold water. Put the pot on fire, pour in water, add pork belly and cooking wine, and bring to a boil. Skim off the foam. Take it away. Set the wok on fire, pour in oil, heat it to 50%, and add rock sugar until it melts. Pour pork belly and stir-fry until the color is the highest. Add onion, ginger, pepper, aniseed, cinnamon, soy sauce, stir-fry a few times, add water, and the pork belly is gone. Stew for 30 minutes, add sweet potato vermicelli and salt and stew for 5 minutes.

3. Fried potatoes with leeks:

(1) raw materials: leek, potato, vegetable oil, salt and mature vinegar.

(2) Practice: Peel the yellow potato and cut the leek into sections. Slice the potatoes first, then shred them. Soak it in cold water. Remove the starch so that the fried shredded potatoes are not sticky. Add hot oil to the pan and stir-fry shredded potatoes. Add a spoonful of salt and vinegar and stir fry. In the process of frying shredded potatoes, if you add a little water to the pot and fry until it changes color, add leeks and fry until it changes color, and then take out the pot.