1, small fried pork. Ingredients: shredded pork 1 stick, Chinese cabbage 1 slice, smaller onion 1 piece, 2 large water-borne fungus, half red pepper, shredded ginger 1 pinch, and appropriate amount of onion. Seasoning: starch 1 spoon, salt, cooking wine, monosodium glutamate, soy sauce, sesame oil 1 spoon. Practice: Mix shredded pork, starch and a little cooking wine. Wash and dry the cabbage, cut off the leaves, cut into 5 cm long sections, and cut into 0.5 cm wide silk along the vegetable ribs; Shredding auricularia auricula; Peel the onion, wash and shred; Slice red pepper longitudinally. Heat the oil in a wok to 70% to 80% heat, keep it at medium heat, add shredded ginger and shredded pork, and disperse with a shovel. When the shredded pork turns pale, add soy sauce and stir fry. When the shredded pork is wrapped with light soy sauce, add Chinese cabbage and auricularia auricula, stir-fry for 1 min, add shredded onion and shredded red pepper, stir-fry until the shredded onion is slightly soft, turn off the heat, add salt, monosodium glutamate, sesame oil and chopped onion, mix well and serve.

2, silver teeth fried pork. Ingredients: 200g lean pork, 250g bean sprouts (silver buds), shredded ginger and chopped green onion. Seasoning: salt, monosodium glutamate, cooking wine and starch each 1 teaspoon. Practice: Rinse and drain the pork, cut it into shreds slightly thicker than bean sprouts, and mix well with cooking wine, starch and a little oil. Rinse the bean sprouts with running water and remove the bean skin. Heat the oil, then add shredded ginger and shredded pork and stir fry. Stir-fry shredded pork until it is 80% ripe, add bean sprouts, stir-fry for1~ 2 minutes, add salt and monosodium glutamate when the bean sprouts are slightly soft, turn them over evenly, and sprinkle with chopped green onion.