I've always had a lot of meat and cheese
By VicentaLakin
The usual eggplants on the summer table are delicious。
Recipe Recommendations
- long eggplant of 3
- green pepper of 2
- pork belly appropriate amount
- soy sauce a little
- soy sauce a little
- salt a little
- sugar a little
- oyster sauce a little
- cooking wine a little
- salty and fresh
- burn
- half an hour
- ordinary
Steps for I've always had a lot of meat and cheese
1
You can cut a piece of eggplant。
2
It's good to get fried with a little water cap and a little eggplant in a soft bed。
3
The eggplant is about to go down to the peppers and then the peppers are cut off。
4
There was a small amount of bottom oil in the pot, and there was a small amount of meat。
5
We'll have to wait for the chromosomal cutter。
6
It's the same and the same。
7
In addition to eggplant and green pepper, a very small amount of salt sugar oil and a proper amount of water to burn。
8
It's so dry that it's on fire that it's paste and garlic paste before it comes out, and oil。
9
Plum。
10
Plum。
11
The finished product。
12
The finished product。
13
Let's try。