(1) Put shredded ginger into the oil pan.

(2) Pour in the salty shredded pork and stir-fry for a few times.

(3) Add the wax gourd, add a proper amount of water, first boil it with high fire, then cook it with low fire until the wax gourd is nearly transparent, and add salt and chopped green onion before taking out the pot.

2. Steamed bamboo shoots with bacon

(1) The spring bamboo shoots are peeled and washed, cut in half and sliced obliquely, and spread on the bottom of the dish.

(2) Slice the bacon and lay it flat on the bamboo shoots. Sprinkle a tablespoon of sugar and a little water.

(3) Boil the water in the pot and steam for 7 minutes.

3, mussel bacon tofu pot practice

(1) Cut the mussel meat into small pieces (the hard parts can be hammered several times with the handle), and rub it with salt for 2-3 times until the mucus on the mussel meat is cleaned.

(2) Put the washed mussel meat into a casserole, add wine without mussel meat, boil and cook for a few minutes.

(3) Add ginger slices and water into the casserole, boil and skim off the floating foam.

(4) Add the sliced bacon, bring to a boil and turn to low heat.

(5) Add tofu and winter bamboo shoots after about half an hour.

(6) Stew the mussel with low fire until the meat is soft and rotten, and add salt to the tofu to taste.

(7) Sprinkle some pepper after cooking.