Raw materials: 150 grams of Sichuan bacon, celery, lily, strawberry 100 grams each.

Practice: bacon cut into slices, celery tendons cut into slices, lily flap open and wash, strawberry cut into slices. Boil water in the pot, add celery, lily over a bit of oil and water, bacon also over a bit of boiling water. Put 2 spoons of oil in the wok, boil until warm, put the bacon in the wok for a while. Stir frying pan in the bottom of the oil, add garlic, ginger slices to start the pan, the main ingredients with the pan and stir-fry together, add salt, monosodium glutamate, sugar, water starch thickening can be.

2, bacon fried amaranth

Main ingredients: bacon 100 grams, 200 grams of amaranth. Seasoning: salt, cooking wine, chicken essence, cooking oil.

Practice: wash the bacon, put it into a pot, add wine and steam for 30 minutes on the drawer to remove the cooled and cut into slices spare, amaranth to the root, remove the old leaves, the stem washed and cut into 2-inch long segments. Sit in a pot on the fire pour in oil, oil heat into the amaranth, add salt, chicken broth, stir-fry cooked out of the pot into a plate. Sit in the pot ignition into the oil, hot oil pour bacon slices stir-fried into the amaranth with stir-fry, stir-fry evenly out of the pot into the plate can be eaten.

3, taro bacon casserole

Raw materials: 200 grams of bacon, taro 2, coconut milk, ginger, wine, salt, scallions.

Practice: bacon, taro slices. Pour water in a casserole, add bacon slices, ginger slices, shaoxing wine, and boil over high heat, then turn to low heat and cover with a lid to slow cook for 30 minutes. Then add taro pieces and coconut milk and cook for another 20 minutes on low heat with lid on. Finally add salt and sprinkle with scallion pieces can be.