We call this kind of bacteria Xanthomonas here, and the drying method is 1. Dry the bacteria with warm water or cold boiled water, clean them, remove dirt from the roots and squeeze out water for later use. 2. Slice garlic for later use, cut shallots into Bao Qing (preferably without chopped green onion), knead dried peppers for later use, and slice or shred fresh meat with salted protein oil for later use (salty ham is better); 3. Open a hot pot-put oil in the hot pot-when the oil temperature is almost the same (according to personal cooking experience), add garlic, onion and pepper to stir fry until the meat in the pot becomes discolored, then leave the oil soup in the pot, immediately add the soaked auricularia auricula to stir fry for a while, then add the meat to stir fry, and add a proper amount of salt. When the meat is fully cooked, add the scallion and stir-fry until it is fragrant. If you use ham when frying, you don't need to marinate it or cook it halfway.