300g of bacon, 0/50g of broken ear root/kloc-0, 50g of coriander, 25g of shallot, 25g of green pepper, 25g of cooking wine, 5g of pepper, 5g of sugar 15, 5g of salt, 3g of blending oil, 30g.

1. Choose semi-fat and semi-lean bacon, burn it, scrape it clean, cook it and cut it into thin slices. Slice ginger, cut green pepper and dried pepper obliquely into sections, and cut coriander and shallot into sections.

2. Remove the leaves and fibrous roots from the ear roots, wash and cut into 3 cm sections, marinate with salt for 2 minutes, then rinse and drain.

3. enlarge the fire in the wok, pour in the prepared oil and heat it to 60%. Add green dried Chili festival and pepper, stir-fry until the green pepper is 80% ripe, and take it out for later use. Stir-fry the sliced bacon into a "lamp nest" shape, add ginger slices, sugar and cooking wine, stir-fry the ear root, fried green pepper and pepper evenly, add chives and coriander, mix well, and quickly take it out of the pot and put it on a plate.

The original flavor of the ear root can be better maintained without cutting the ear root with a metal cutter. Moreover, when the broken ear root is broken by hand, you can feel whether the broken ear root is tender or not, and remove the older broken ear root at any time. Ear roots can be eaten raw. If you like the smell of ears, you don't need to stir fry for a long time. If you don't like the taste of the ears, you can extend the cooking time appropriately, so that the "fishy" taste of the ears will be obviously weakened.