Also called Houttuynia cordata Thunb., it belongs to wild vegetables, and contains protein, fat and rich carbohydrates. Many people can't stand the smell of it, and many people love it, which gives people the feeling of durian! If you don't like the taste of the ear root very much, after the cooking oil is boiled, gently add the bacon slices and fry them. After frying, add the ear root and stir-fry them with low fire. Now add the fine salt (only for the ear root, because the bacon itself has salt). At this time, add the garlic, dry pepper, stir-fry the bacon and the ear root together, and add the chicken essence. The ear root is delicious, and you can cold-mix tofu skin, soup and eat hot pot.

Use a moderate amount of dried peppers, not too spicy (two or three or five or six, depending on your taste). Stir-fry with vegetable oil on slow fire until the pepper is slightly crisp, and then fully cool. Put on thick waterproof gloves and poke the pepper. Add soy sauce and salt to taste, and take out! After frying, the ear root tastes soft and waxy, which is different from the cold salad! You can have a try, serving the table is more popular than the meat inside! Wash the broken ears, boil the water in the pot, put it in for about 2 minutes, scoop up the drained water, chop a little minced garlic and onion, add a little soy sauce, monosodium glutamate and white sugar, pour a little vinegar in the pot, heat the oil, smoke it, pour it on the pot and stir it. You can eat it! Or add a little pepper sauce, and you can soak it in water as tea. Cough, excessive phlegm and yellow phlegm: wash the ear root (the amount depends on the person), put it in a clean pot and put water (don't put too much water, if you drink a bowl, put two bowls of clear water) to cook, and add a proper amount of rock sugar when boiling.

The easiest way to eat it is cold salad. After washing, cut it into pieces, add some soy sauce, vinegar and sesame oil. If you like spicy food, you can add Chili pepper noodles. Simply mix it and it will be very delicious. As long as the cooking temperature is appropriate, the ear root will be crispy, the shredded pork will be tender and delicious, and the beauty of the pork and the special fragrance of the ear root will be integrated, bringing out the best in each other, and its taste will be endless.