Raw materials: Sichuan bacon150g, celery, lily and strawberry100g each.

Practice: slice bacon, slice celery, wash lily petals and slice strawberry. Boil water in a pot, add celery and lily to make oil and water, and add boiled water to bacon. Put 2 tablespoons of oil in the pot, heat the oil, and stew the bacon in the pot for a while. Leave the bottom oil in the wok, add minced garlic and ginger slices, stir-fry the main ingredients together, and add salt, monosodium glutamate, sugar and starch to thicken.

2. Fried Amaranth with Bacon

Ingredients:100g bacon and 200g amaranth. Seasoning: salt, cooking wine, chicken essence, cooking oil.

Practice: Wash the bacon, put it in the pot, add cooking wine, steam for 30 minutes, take it out to cool, and then cut it into pieces for later use. Remove the roots and leaves of amaranth, wash the stems and cut into 2-inch-long sections. Put the oil in a pot, add amaranth when the oil is hot, add salt and chicken essence, stir-fry until cooked, then take it out of the pot and put it on a plate. Put oil in the pan, stir-fry sliced bacon, add amaranth, stir-fry evenly, and then take out the pan and put it on a plate.

3, taro bacon pot

Ingredients: 200g bacon, 2 taro, coconut milk, ginger slices, Shaoxing wine, salt and chives.

Practice: Slice the bacon and taro. Pour water into the casserole, add bacon slices, ginger slices and Shaoxing wine, turn to low heat after the fire is boiled, and simmer the lid for 30 minutes. Then put the taro pieces and coconut juice in, cover and simmer for 20 minutes. Finally add salt and sprinkle with chives.