Lichen 100- 150g, lean meat 100- 150g.

2. Practice:

(1) Get all the ingredients ready first.

(2) soak the lichen in clear water and wash it.

(3) Drain the water after washing.

(4) Squeeze out the water gently.

(5) Wash the pork and chop it into minced meat.

(6) Add a little cooking wine and soy sauce, throw away starch, throw away fine sugar and a few drops of cooking oil.

(7) Grab it evenly and use it for pickling.

(8) Pedicel removal, seed removal, washing and dicing of pepper.

(9) Oil pan.

(10) When the oil in the pot is seven minutes hot, it will bubble.

(1 1) Stir-fry until the meat foam changes color.

(12) Add pepper.

(13) Stir fry for 30 seconds.

(14) Lower lichen.

(15) Stir fry for 30 seconds.

(16) Add a proper amount of cooking wine and stir well.

(17) When the soup in the pot is almost tight, add a teaspoon of fine salt.

(18) Add a teaspoon of fine sugar and mix well.

(19) Plate loading.