Ingredients:
1.600g. Bacon(pork belly with skin)
2.1200g. Bamboo shoot (gwei-Bamboo shoot )
3.6pcs. Garlic cloves
4.2Red chili(sliced)
5.2T. Chinese parsley
6.2T. Millet wine

Seasonings:
1.1T. Say sauce
2.2t. Rock sugar
3.Pinch MSG
4.1/4t. white pepper and salt mixture

Preparation:
1.Cut bacon into small cubes, mix with soy sauce. Cut bamboo shoot into small sections.
2.Heat 2T. oil in pan to stir fry bacon pieces till done; take out.
3.Heat 2T. oil in wok to fry black mushroom, garlic ,till aroma cones out, add soy sauce, millet wine, rock sugar, cook till the sauce thickened.
4.Add bacon in the wok and stir fry over high heat, then ad bamboo shoot and water, add seasonings and cook over low heat till done and tender; put on a plate and spread Chinese parsley and red chili on top.

Ingredients:
1.6 pcs. Gu-Fish(each about 75g)
2.20 Green onion
3.10 pcs. Ginger(sliced)
4.6 Garlic cloves
5.4 Star anise

Seasonings:
1.10 T. White vinegar
2.2 T. Brown vinegar
3.4 T. Soy sauce
4.1t,. Sesame oil
5.Pinch pepper
6.4t. Sugar
7.2t. Wine

Preparation:
1.Marinate cleaned Gu-fish with white and brown vinegar, seal with plastic wrap and store in the refrigerator for 2 hours.
2.Deep fry fish in hot oil about 140 degree till golden brown.
3.Heat 2 T oil in a wok, stir fry ginger, garlic, add all seasonings, bring to a boil, put fish in and stir mix for 2 minutes.
4.Take fish out, put green onion and star anise in the wok, then put fish on top, add 1 C. water, cook over medium low heat for 1/2 hour till sauce deduced thick.