1, stir-fry: shred ginger, wash and chop garlic leaves for later use, take out a proper amount of cooked pickles, add oil to the pan, heat and stir-fry for a few minutes, add shredded ginger and garlic leaves, stir-fry for a few minutes, and then serve.

2. Saute the ham with pickles: take out the cooked pickles, rub them repeatedly in clear water to remove the salty taste in the cooked pickles, then take out, cut the ham into sections, then cut the peppers and shallots, heat the oil in the pot and fry the shallots, then add the shredded ham, add cooking wine and light soy sauce, and fry the cooked pickles after a few minutes.

3. Stir-fry pickles: soak soybeans, peanuts and string beans in cold water for more than four hours, dice the cooked pickles, dice the lotus roots, then put the soybeans, peanuts, string beans, cooked pickles and lotus roots into a pot, cook them, take them out, heat the oil in the pot, add cooked vegetables, add salt and chicken essence and stir-fry for a few minutes.