Ingredients: 200g peel, 200g Brock pickles, soybean 150g, half onion, ginger, dried pepper 1, pepper noodles, soy sauce, monosodium glutamate, sugar and salt. Practice: 1. Soak the soybeans in advance, wash the skin, remove the hair on them, cut them into dices, and block the pickles into pieces. Soak a few times more to get rid of some salty taste. Slice the dried pepper. 2. Pour the oil into the pot. When the oil is hot, put the skin (because there is still some fat on it) and fry the oil (Figure 1). Then add onion and ginger and saute until fragrant (Figure 2). 3. Then add the soybeans and diced pickles and stir fry (Figure 3). 4. Add chopped pepper, appropriate amount of pepper noodles, sugar and soy sauce, add water and stir-fry until vegetables 1. (Figure 5) After cooling, put it in a fresh-keeping box and put it in a refrigerator for fresh-keeping and carry it with you. Leave some soup at the end of this dish to ensure the elasticity of freezing! The reason for stewing for more than 30 minutes is to stew the colloid of the skin, and the effect is not good if the time is short.