Raw materials: pork, eggs, soy sauce, cooking oil, cooking wine, ginger juice, fungus, yellow flowers, a little onion and salt.

Practice: cut pork into 3 cm long shredded pork; Beat the eggs into a bowl and stir well; Shred the onion. Sit in a pot with a strong fire, add cooking oil, heat it, add eggs, stir fry with a shovel, and take it out when it is cooked. Take cooking oil and pour it into a wok. When the oil is hot, add shredded onion, shredded pork, auricularia auricula and yellow flower, stir-fry until half cooked, add soy sauce, cooking wine, ginger juice and salt, then add fried eggs, add a little broth or water, stir-fry for a few times, and take out the pan.

Minced meat noodles

Ingredients: noodles 150g, pork 100g, water-soaked mushrooms 70g, diced carrots 50g, diced celery 30g, coriander, chives, cooking wine, soy sauce, salt, monosodium glutamate and salad oil.

Practice: Wash the pork and cut it into fine powder; Cut mushrooms into pieces; Cut parsley and chives into pieces. Heat oil in a pan, add minced meat, stir fry, add mushrooms, diced carrots and celery, stir fry until fragrant, add water to boil, add noodles to cook, add cooking wine, soy sauce, salt and monosodium glutamate to taste, and serve.

Mixed noodles with mushroom meat sauce

Ingredients: 200g noodles, 50g pork stuffing, 50g shredded mushrooms, salad oil, cooking wine, soy sauce, sugar, salt, monosodium glutamate, Jiang Mo, pepper, chopped green onion and water starch.

Practice: Heat the oil in the pan, stir-fry with Jiang Mo and chopped green onion, add pork stuffing, shredded mushrooms, water and cooking wine until the color changes, then add soy sauce, salt, sugar, monosodium glutamate and pepper to adjust the taste, thicken with water starch and make noodles for later use. Cook the noodles in a boiling water pot, put them in a large bowl, pour the noodles and noodles together, and mix well when eating.

Pork shepherd's purse jiaozi

Ingredients: 500g pork stuffing, 500g shepherd's purse, 500g water and flour, Jiang Mo, chopped green onion, cooking wine, salt and monosodium glutamate.

Practice: Wash shepherd's purse, blanch it in boiling water pot, control the moisture, chop it into fine powder, then squeeze out the moisture, put it in a container filled with pork stuffing, add seasoning and stir to make stuffing for later use. Knead the dough with water, pick it into flour powder, roll it into dough, and wrap it with stuffing to make pork shepherd's purse jiaozi. Put the pot on fire, add water to boil, and then put it into the jiaozi blank. After the water is boiled, pour in clear water, boil it again, and pour it again for three times in a row. When jiaozi floats on the water, he can take it out.