1. Practice 1: Prepare materials. Bacon, taro, garlic sprout, red pepper, salted food, edible oil. Peel taro and slice it; Sprinkle salt and marinate for 15 minutes; Set the steamer on fire, add water to boil, add taro and bacon, steam for 5 minutes, take out taro and steam for 5 minutes to get bacon; The bacon is slightly cold, cut into pieces the size of taro, and the garlic and pepper are washed and cut into horseshoe pieces; Heat the pot with oil, add garlic sprouts and pepper and stir fry a few times; Pour in taro, add the juice of steamed bacon and stir-fry until it tastes good; Add bacon and add some salt to taste; Continue to stir fry evenly, sprinkle with garlic leaves and turn them over a few times to serve.

2. Method 2: Prepare materials. Xiangsiji bacon, sour beans, minced garlic, red pepper, chopped pepper, chopped green onion, chicken powder and Jiang Mo; Soak sour beans in warm water for a while, remove and cut into small pieces; Wash bacon, slice, chop onion, ginger and garlic for later use; Set a little oil on the pot and heat it, and fry the bacon until the fat part is transparent; Add onion, ginger and garlic and stir-fry until fragrant; Add chopped pepper and sour beans and stir-fry for about 2 minutes; Add the right amount of chicken essence and stir well. Turn off the heat and sprinkle with chopped green onion.

3. Practice 3: Prepare materials. Bacon, young garlic, minced garlic, red pepper, chopped green onion, chicken powder, Jiang Mo and garlic. The bacon is soaked in warm water for a while until it is soft; Steam the bacon pot for 2 to 3 minutes; Cut off garlic bolts, slice bacon, slice ginger and garlic, cut off onion and shred pepper; Stir-fry bacon with a little oil in the pot, and add shredded ginger, garlic and pepper to stir-fry until it is slightly oily. Add garlic shoots, a little salt, steamed fish drum oil and spiced powder, and stir-fry until the garlic shoots become soft to your liking. Just put the chicken essence out of the pot.