Ingredients: semi-lean pork, moldy salted fish.

Seasoning: ginger, soy sauce, fish sauce (omitted if there is no fish sauce)

Exercise:

1. Fresh semi-fat and lean pork should be peeled and sliced, and the pork slices should be of moderate size.

2. Take out two moldy salted fish and cut them into small pieces.

3. Mix the cut pork with soy sauce (mainly color matching, otherwise the meat is too white to look good) and fish sauce. If there is no fish sauce, add soy sauce. Then put the salted fish pieces together for pickling. Marinate for about 3 or 4 hours.

4. After pickling, spread some shredded ginger on the surface and steam it in the pot. Steam for about 10 minute until cooked.

Pickling method 2:

Characteristics of dishes: salty and delicious, fat but not greasy.

Ingredients: fresh Agrocybe aegerita, lean pork and garlic.

Seasoning: salt, soy sauce, raw flour, cooking wine.

Exercise:

1. Slice lean meat, add light soy sauce, a little salt and raw flour for curing. Cut Agrocybe aegerita into sections for later use. Cut garlic into minced garlic.

2. Stir-fry garlic in hot oil until golden brown, and add marinated meat slices to stir fry. In this way, the sliced meat has a strong garlic flavor.

3. Fried pork slices are on the table. Then add a little oil to the pot, stir-fry Agrocybe aegerita, and add some salt when frying.

4, stir-fry Agrocybe aegerita should pay attention to the heat, stir-fry quickly, keep its body moisture, try not to stir-fry juice, so it tastes fragrant and tender. Agrocybe aegerita will be cooked soon. Quickly add the freshly fried meat slices, stir fry twice, add a little cooking wine to bring out a fresher fragrance, and then take the pot. Because Agrocybe aegerita is delicious, there is no need to add monosodium glutamate to this dish.