1. Practice 1: Prepare materials. Beans, red pepper, pork, vegetable oil, onion, salt, ginger, cooking wine, garlic. Selectively washing beans; Cut the beans into sections, cut the red pepper into diamond blocks, mince the onion, ginger and garlic, and slice the pork; Boil the pot with boiling water, add a little salt, blanch the beans until they are broken, and take them out; Cooling in cold water, taking out and draining; Heat oil in a wok, add onion, ginger and garlic until fragrant, stir-fry the meat slices until they turn white, and pour in cooking wine; Add beans and salt, stir-fry for 1-2 minutes; Add red pepper, stir-fry for 1-2 minutes, and serve.

2. Practice 2: Prepare materials. Pig ears, beans, bacon. Wash the bacon and cut it into pieces for later use; Wash the edamame and tear off the stems at both ends for later use; Peel garlic and cut into sections for later use; Pour the bacon into the pot; Stir-fry repeatedly, stir-fry oil; Add minced garlic and stir-fry until fragrant; Pour the cowpea into the pot; Stir-fry repeatedly until the pig's ears and beans are seven ripe; Adding a proper amount of salt; Add appropriate amount of soy sauce; Add a proper amount of water and stew for a while until the pig's ears and beans are cooked; Add appropriate amount of chicken essence; When the pot comes up, the delicious pigear beans are ready.

3. Practice 3: Prepare materials. Pig ears, beans, green peppers, millet peppers, garlic, salt, edible oil and sugar. Shred pig ears and beans; Shred green pepper, obliquely cut millet pepper, and chop garlic; Pour cold water into the pot, add some salt, boil, put the beans in the pot, blanch for one minute, and take them out; Heat the pot, pour in cooking oil, add garlic into the pot, stir-fry until fragrant, then add green pepper, millet pepper and beans and stir-fry together; Add salt and sugar, stir-fry for a while, add some cold water, cover the pot, stew for a while, then add some monosodium glutamate, cover the pot, turn off the fire, stew for a while, and serve.