Cold fennel heads, stir-fried fennel heads, stir-fried fennel heads with bacon.

1. Cold fennel heads: Cut the fennel heads into thin strips, soak in ice water for 15 minutes, then remove and drain. The purpose of this step is to make the fennel heads crispier. Put the drained fennel shreds into a mixing bowl, add seasonings such as salt, sesame oil, balsamic vinegar and minced garlic according to personal preference, mix well and serve on a plate. You can also add green and red bell pepper shreds or coriander segments to match the color according to your personal taste, or squeeze in lemon juice to increase the fragrance.

2. Fried fennel heads: Cut the fennel heads into shreds or diamond shapes. After the oil in the wok is hot, add the chopped green onion and dried red pepper and sauté until fragrant, then add shredded fennel and stir-fry over high heat for 2 minutes. Add salt and chicken essence and stir-fry evenly, then pour in a little light soy sauce and stir-fry evenly before serving.

3. Stir-fried bacon with fennel heads: Wash the bacon and steam it for about 30 minutes, take it out and cut it into thin slices. Steamed bacon has a stronger aroma and a softer, tougher texture. Cut the fennel heads into shreds or diamond shapes. Put the bacon slices into the pot, stir-fry over low heat to get the fat, then add the minced garlic and stir-fry until fragrant. Pour in shredded fennel and stir-fry quickly over high heat, pour in cooking wine, add salt and light soy sauce to taste, stir-fry well and serve.