First, add half a spoonful of cooking oil to the pot. First, stir-fry the pork belly into the pot, and stir-fry the lard, because the lard is mixed with shredded pickles, the taste will be more fragrant and more delicious. After stir-frying the lard, stir-fry the pork belly, put the star anise and onion ginger slices into the pot, and stir-fry the old pickles and pickled peppers with refined oil. Cut a knot in one's heart into shreds and wash it in water to wash away the excess salt in pickles, otherwise it will taste very salty. Some people will use blanching to remove the salt from pickle bumps, but this will make pickle bumps lose their crispness.

Add minced garlic, chili oil, soy sauce, balsamic vinegar and white sugar, and mix well. Marinate for one night to taste better. Put the oil in the pan, put the oil in the onion and ginger wok, stir-fry the shredded pork until fragrant, cut the dried chili into sections for later use, then heat the oil in the pan, and add the dried chili on low heat. Stir-fry until it is fragrant, and it is easy to get burnt. Pour in shredded mustard, stir-fry evenly, and add flavor.

Buliuke pickle itself has no special smell. Adding shredded beef to stir-fry can make Buliuke pickle absorb the flavor of beef, and pepper also plays the role of removing the smell and refreshing it. The Buliuke pickle fried by this method is delicious and moderate in taste, especially suitable for burning oil in a pot. Add onion, ginger and dried Chili under hot oil, then pour shredded pickles into a stir-fry and add oil.

Pour in the egg white, stir fry evenly, pour in the chopped shredded pickles, stir fry a few times, and it is essential to stir fry the pickled pimples with less than Weidamei, and it doesn't need much. You just need to borrow the spicy taste of the dried peppers, and finally take a few drops of vinegar out of the pan to sublimate the taste of the whole fried pickles, with salty as the main ingredient, hot and sour as the supplement, and the rich-tasting soybeans are soaked overnight in advance to cook them.