Ingredients: l/2 strips of bacon (about 200g), l root of green garlic, red pepper 1 root, l/2 teaspoon of minced garlic, fermentation broth 1 spoon, soy sauce 1 spoon, sugar 1 2 teaspoon, a little pepper, and broth/. 2. Add 1 tbsp oil to the pot, saute minced garlic, pepper and bacon until the fragrance is released, then add seasoning and garlic slices, stir fry evenly, and finally pour in 8% sesame oil. Steamed bacon (bacon, preserved fish, onion slices and ginger slices) Raw materials: bacon 250g, bacon 300g, onion slices 10g, ginger slices 8g, pepper 3g, cooking wine 10g, sugar 2g, monosodium glutamate 3g, and fermented soybean 20. Restraint method: 1. 2. Put the pieces and slices of preserved fish in a dish, add ginger slices, onion slices and fermented soybean, sprinkle with white sugar, pepper and monosodium glutamate, pour in cooking wine, steam in a cage for 40 minutes, and take out. Steamed bacon

Ingredients: 200g of bacon, 200g of dried yam, 4g of salt and 4g of monosodium glutamate. Control method: 1. Wash and slice the bacon for later use. 2. Soak the dried meat in water, cut it into dices, put it in a bowl, add salt and mix well, then put the sliced bacon on the dried meat, steam it in a cage for 15 minutes, take it out and buckle it in a plate. Bacon pea

Ingredients: 350g of Dutch beans, 0g of bacon100g, and 30g of red pepper slices. Seasoning: 20g garlic paste, lobster sauce 10g, salad oil, cooking wine, salt, monosodium glutamate, pepper, starch and sesame oil. Their proper amount is 1, and the peas and red pepper slices are blanched. 2. Steam the bacon for 30 minutes, slice and lubricate for later use.

3, the oil in the pot is hot, stir fry the black bean paste and garlic, add the cooking wine, add the raw materials, add salt, monosodium glutamate and pepper to taste and stir fry, thicken and pour sesame oil.