Steaming, stewing and frying are all acceptable. You can fry winter bamboo shoots, garlic sprouts and other bacon and lettuce to wash the bacon, steam for 15 minutes and slice the lettuce for later use. Red and green peppers (if you want to eat spicy food, you can use some dried red peppers) are cut into sections for later use with a little oil. Stir-fry minced garlic, add lettuce and bacon, and stir-fry with carved wine. Seasonings: (a little oyster sauce, chicken essence, salt, Axiangpo lobster sauce pepper, water and raw flour) Stir-fry together to obtain Hunan red onion roasted bacon. Raw materials: Hunan bacon 2g, red onion 5g, red pepper 1g, ginger 1g and onion 1g each. Seasoning: 3g of peanut oil, 5g of salt, 1g of monosodium glutamate, 5g of soy sauce, proper amount of wet flour, 5g of sesame oil and 15g of clear soup. Production process: 1. Wash and cut Hunan bacon into thick slices, peel and cut red onion, slice red pepper, slice ginger and cut onion. 2. Add oil to the pan, stir-fry ginger and bacon until fragrant. 3. Then add clear soup, salt, monosodium glutamate, soy sauce king, red pepper and onion. When cooked with low fire, thicken with wet raw flour and pour sesame oil into the dish. Fried bacon with pepper raw materials: bacon, some red and green peppers, cooking wine, soy sauce, monosodium glutamate, dried peppers, lobster sauce, oil grams and chicken soup. Practice: (1) Peel the whole bacon and cut it into pieces. Cut the red and green peppers into sections. (2) Take the pot and let the water go, blanch the bacon and take it out. Put the base oil in another pot, add fermented soybean, dried pepper and pepper to saute, add bacon, cooking wine, soy sauce, monosodium glutamate and chicken soup, simmer for 1 minutes with low heat, and then come out to serve. Materials of glutinous rice bacon roll: glutinous rice (N), bacon, onion, leek, salt, soy sauce, soy sauce, chicken essence, sesame oil, oil and cooking wine. First of all, I soaked glutinous rice and boiled water. As everyone knows, I soaked it for a little over an hour because I was too hungry. Step 2: Cut the bacon, chopped onion and lettuce. Be sure to keep the lettuce intact and don't make it torn. Step 3, put the glutinous rice in a steamer for 15-2 minutes, and forgot to take this picture. When steaming glutinous rice, boil water and scald the lettuce slightly until it is soft. Don't cook it for too long. Step 4, steam the glutinous rice to be soft, heat the pan, put the oil in, add the bacon to stir-fry until fragrant, then add the steamed glutinous rice to stir-fry, add soy sauce, soy sauce, chicken essence, salt (a little, the bacon itself is salty), and a little cooking wine, stir-fry evenly, add chopped onion, and take out the pan. Step 5, take half a piece of cooked lettuce leaves and a proper amount of fried glutinous rice and wrap it. I don't have any leeks, so I suggest you tie them with leeks, so as not to be difficult to take or miss after making them. There's nothing I can do about this bag, so how to wrap it comfortably. By the way, I scalded the lettuce and soaked it in cold water, so that the leaves won't turn black and look better. Then put it in the steamer, because it's all cooked. In fact, it's just hot and fragrant. It takes about 3 or 4 minutes to steam. Steamed, cut, you can eat 25 grams of bacon, 1 grams of taro, 1 grams of ginger and onion. 5g of clean water, 2g of salt, 1g of monosodium glutamate, 5g of sugar and 1g of Shaoxing wine. [Production process] 1. Cut the bacon into thick slices, peel and cut the taro, slice the ginger and cut the onion. 2. Fill the earthenware pot with clear water, put Shao wine, ginger and bacon on the stove and boil it with high fire, then switch to low fire for 4 minutes. 3. Add taro pieces and cook for 2 minutes. Finally, add salt, monosodium glutamate and white sugar and cook for 5 minutes. Sprinkle chopped green onion.