1. Main ingredients: 2 taels of dried crab sticks, 4 taels of chive flowers, and 2 taels of shredded pork belly. The ingredients include ginger flowers, garlic slices, green onions and dried peppers.

2. Seasonings: salt, sugar, MSG, pepper, oyster sauce, light soy sauce, extremely fresh flavor, steamed fish soy sauce, spicy fresh dew, and ground sesame oil.

3. Process the dried crab sticks, rinse the crab sticks with running water, drain the water and put them into a plate with large slices of ginger and long green onions, sprinkle a little rice wine, seal with plastic wrap and steam. Steam over high heat for ten minutes until soft, take out and set aside.

4. Boil water in a pot over high heat, add a little salt and a little peanut oil, put the chive flowers into the pot until the water boils, pour it into a colander, cool and drain the water and set aside. Heat up the pan, add oil to the pan, add two tablespoons of oil and heat until it is 50% hot. Add the oil to the crab sticks. Pour in the oil until it drains. Drain the oil and set aside. Get out of the pot, use the remaining oil in the pot to stir-fry shredded pork belly over high heat until the shredded pork is oily and slightly yellow in color. Add onion, ginger, garlic, cut dried pepper, and sauté the pan until fragrant. Add the main ingredients and seasonings. Stir-fry quickly over high heat until evenly coated. , pour the tail oil, drop a few drops of sesame oil, take it out of the pan and put it on a plate.