1. Material: 250g of bacon, 250g of pork (fat and thin) and 500g of bamboo shoots. Seasoning: 25g cooking wine, 5g ginger, 5g onion,15g salt, 20g monosodium glutamate.

2. Wash the bacon and fresh meat, cut into pieces, put the fresh meat in the pot, add water, burn the freshly cooked fresh meat, pour it out, wash it again, and put the bacon aside for the next job;

3. Wash bamboo shoots and cut into pieces;

4. Put the pot in clean water again, add bacon, fresh meat, onion, ginger, salt and yellow wine to boil, skim the floating foam, cover the pot and burn until the meat is crisp;

5. Add bamboo shoots and cook, then pick out ginger and onion, add monosodium glutamate and stir well.