(1) Stripped pork belly, washed and diced.

(2) Peel and wash the potatoes and cut them into dices.

(3) Wash and dice mushrooms, dice tomatoes and mince onions, ginger and garlic.

(4) Put peanut oil in the wok. When the oil is five-ripe, put the diced meat in the wok and fry until it changes color.

(5) Add 1 tbsp salt, 2 tbsp fresh soy sauce and 1 tbsp oyster sauce and stir-fry to taste.

(6) Stir-fry the diced potatoes in the pot and color them, then add a proper amount of water to boil.

(7) Add mushrooms and continue to cook until the potatoes are cooked.

(8) Add diced tomatoes and boil the soup.

(9) Then put it in a bowl, sprinkle some coriander, and a bowl of noodles with good color and flavor will be ready.

2, the practice of noodles.

(1) Pepper varieties can be increased or decreased according to their own tastes.

(2) Cut all materials into nails.

(3) Stir-fry the eggs with oil in the pot, and pour all the ingredients into the pot and stir fry together. Dilute the sauce with water, pour it into the pot and rectify for two minutes.

3. Eggplant, potatoes, noodles and brine.

(1) Dice pork. I use tenderloin, and pork belly is more fragrant.

(2) Wash all the dishes for later use.

(3) Peel the eggplant and cut it into 2 cm long cubes, potato 1.5 cm and carrot 1 cm, because the ripening speed of ingredients is different.

(4) Heat the diced diced meat and chopped green onion in oil, and add thirteen spices.

(5) Add diced carrots and eggplant in turn and stir-fry for a few minutes.

(6) put water flush with the ingredients and put salt. Stew over low heat until all ingredients are soft and rotten, leaving a little soup to eat.