Jiangdou Gan is a childhood memory. Every year, in the hot summer, my mother basks in some Jiangdou Gan as an emergency dish when the vegetables are green and yellow in winter. Because Jiangdou Gan is easy to store and can be cooked at any time, it can be stewed, boiled and fried, which is greatly welcomed by food lovers.

The most classic home-cooked dish in Jiangdou Gan is braised pork in Jiangdou Gan, which is a home-cooked dish that people who love braised pork can never get tired of eating. My family eats it almost once a year, which is the most, because they don't like pork, but all Jiangdou Gan's family love it very much. My general practice is to stew beef and mutton, with red, yellow and carrots, and then add vermicelli after stewing. This is the love of the whole family. It is cooked while eating in an electric cooker, and its fragrance is thick and steaming. It is the best stew in winter.

This time, the beef and mutton stew was changed. Instead, it was stir-fried with pork and Jiangdou Gan. Although it was not stewed, it was spicy and delicious with bean paste. Jiangdou Gan absorbed the spicy flavor of the meat, and it was tough and chewy, and served with vermicelli. What a wonderful dish!

main ingredients: Jiangdou Gan, vermicelli and pork

auxiliary materials: vegetable oil, salt, bean paste, ginger, cooking wine, chives, soy sauce, chicken essence and pepper powder

Practice: 1. Soak Jiangdou Gan in hot water, wash and cut into sections, soak vermicelli in hot water, and scoop it up with cold water, and mince pork and onion. Stir-fry ginger and pepper powder evenly, stir-fry Jiangdou Gan evenly, simmer with a little water and salt for a while

3. Stir-fry vermicelli evenly, and stir-fry chicken essence and chopped green onion evenly.