Raw materials of shredded pork with water bamboo: 200g of water bamboo, 50g of pork belly150g, and 30g of pickled pepper. Seasoning: vegetable oil 100g, refined salt 1 tsp, monosodium glutamate and pepper, 2 tsps of cooking wine and water starch 100g. Practice: 1 pork slice, add proper amount of refined salt and water starch and mix well; Soak Zanthoxylum bungeanum, cut into filaments, rinse with clear water, and drain; Cut Zizania latifolia into filaments for later use. 2 Put the cooking wine, monosodium glutamate, refined salt, water starch and fresh soup into a bowl and mix well to make a sauce. 3 light it in a pot and add vegetable oil to heat it. Add shredded pork and stir-fry until raw, then add shredded water bamboo and stir-fry until cooked, then add sauce and stir-fry evenly, and serve. Raw materials of shredded pepper water bamboo: 300g of water bamboo, 30g of sweet pepper and 0/0g of pepper/kloc. Seasoning: 3 grams of refined salt and monosodium glutamate, 8 grams of garlic, 5 grams of sesame oil, and 0/0 gram of shallot/kloc. Practice: 1 Zizania latifolia is peeled, washed and cut into 10 cm long and 0.2 cm square filaments; Cleaning sweet pepper, removing pedicels and seeds, and cutting into the same filaments; Boil the water in the pot, add shredded water bamboo and shredded sweet pepper until broken, and drain. 2 wild pepper is pedicled and chopped into particles; Peel garlic, wash it and chop it into rice grains; Wash shallots and cut them into chopped green onions. Put salt, monosodium glutamate, garlic, pepper and sesame oil into a pot, mix well, add shredded water bamboo and shredded sweet pepper, mix well, put on a plate and sprinkle with chopped green onion. Stir-fried edamame with water bamboo pepper Raw materials: 300g of water bamboo, 50g of green pepper and 50g of edamame rice. Seasoning: 20g of vegetable oil, 8g of onion and Jiang Mo, 2/5 tsp of refined salt, 0/tsp of soy sauce, 0/6 tsp of chicken essence and 0/tsp of sugar. Practice: 1 hulling, peeling, rooting and shredding of Zizania latifolia; Wash green pepper and red pepper, remove seeds and shred; Boil edamame with clear water for 5 minutes, remove and cool with cold water. 2 Heat a wok, pour in vegetable oil, add chopped green onion and stir-fry Jiang Mo, add shredded water bamboo and green pepper and stir-fry until cooked, then add edamame, add salt, soy sauce, sugar and chicken essence, and stir-fry thoroughly before serving.