Ingredients preparation: 500 grams of enoki mushrooms, 200 grams of tuna, 10 grams each of onion, ginger and garlic, 1 red pepper, 1 green pepper, 10 grams of salt, 10 grams of MSG, 5 grams of sugar, 20 grams of cooking wine , 5 grams of dark soy sauce, 10 grams of starch.

Production process:

1. Wash the enoki mushrooms, tear them apart with your hands, and put them into a bowl for later use.

2. Use a knife to slice the spine into 0.5 cm thick slices from the inside, and then cut the top knife into 5-inch long strips.

3. Mince the onion, ginger and garlic, cut the red pepper into shreds, and shred the green pepper into shreds.

4. Put the shredded meat into the vessel.

5. Add 5 grams of dark soy sauce, 5 grams of salt, and 10 grams of cooking wine, and stir well.

6. After stirring, add 10 grams of starch and marinate for a few minutes.

7. Add water to the pot, bring to a boil over high heat, add the torn enoki mushrooms, blanch them, take them out and put them in a bowl for later use.

8. Add 15 grams of salad oil into the pot and heat it up to 70% heat.

9. At this time, add the marinated shredded pork, fry until cooked, remove and control the oil and set aside.

10. Add 10 grams of salad oil into the pot and heat it up to 70% heat.

11. Heat a small amount of oil in a pot, add 30 grams of onion, ginger and garlic, and sauté over high heat until fragrant.

12. Then add 10 grams of cooking wine, add the blanched enoki mushrooms, and stir-fry.

13. Then add 5 grams of salt, 10 grams of MSG, and 5 grams of sugar.

14. Add shredded pork and 15 grams each of green and red pepper shreds, and continue to stir-fry over high heat.

15. Finally, thicken the gravy with 5 grams of water starch, stir-fry over high heat and remove from the pan.

16. Finished product picture.

Tips: If you have time after blanching the enoki mushrooms, it is best to soak them in cold water to make them more crispy.