1. Stir-fried bacon of Zizania latifolia: peeled and sliced Zizania latifolia, washed and sliced bacon with warm water, sliced garlic and cut dried pepper into small pieces. Heat oil in a pan, add sliced bacon, stir-fry for a while, stir-fry the bacon to get oil, and stir-fry the fat part of the bacon until it is transparent. Add garlic and dried chili in the pot, stir fry, add water bamboo, sprinkle with a little salt, stir fry for a while, add bacon, pour some cooking wine, then pour water, cover the pot, simmer for a while, and then stew the ingredients for a while.

2, Jinsha white: salted duck eggs are shelled, and then duck egg yolk is taken out. Peel the water bamboo and cut it into small pieces for use. Pour the water into the pot, boil the water, put it in the water bamboo for a while, cook the water bamboo until it is cooked, take it out and drain it for later use. Pour oil into the pan, heat the oil, add the duck egg yolk, break it up with a spatula, stir-fry, add the boiled water bamboo, sprinkle a little sugar and chicken essence to taste, turn on the fire, stir-fry evenly, and then turn off the heat and serve.

3. Stir-fried shredded pork with carrot and water bamboo: pork is shredded, carrots and water bamboo are shredded after processing, and onions are cut into chopped green onion for later use. Pour oil into the pot, heat the oil, add shredded pork, stir fry quickly, then pour cooking wine and rice vinegar, sprinkle chopped green onion, stir fry until fragrant, add shredded carrot and shredded water bamboo, pour a little soy sauce, continue to stir fry, stir fry ingredients, sprinkle a little salt and monosodium glutamate to taste, stir fry evenly, and serve.