1. Wash the water-soaked bean gluten, cut it into sections, put it in a bowl, add refined salt, add a little water starch, mix well, marinate for 10 minute, remove the pedicle of green pepper, remove seeds and cut it into short strips. 2. Use broth, soy sauce, sugar, refined salt, Pixian watercress, monosodium glutamate, balsamic vinegar, water bean powder and stomach nourishing juice. 3. Put the oil into a special microwave vessel, cover it, heat it with high-end heating for 3 minutes, take it out, add bean gluten, turn it over with chopsticks, and heat it with high-end heating for 2 minutes. Ingredients: 200g of water-soaked bean curd, 200g of water-soaked mushrooms, and 0/00g of lean meat/kloc. Seasoning: 20g chopped green onion, 20g shredded ginger, 20g sliced garlic, appropriate amount of soy sauce, appropriate amount of sugar, 20g cooking wine, vinegar 10g, 2g monosodium glutamate broth, 40g starch and 50g salad oil. Production process:
1. Wash the water-soaked bean gluten, cut it into long sections, and drain the water. The mushroom is pedicled, washed, extruded, sliced into lean pork, and mixed with salt and water starch. 2. Mix the broth, soy sauce, sugar, cooking wine, refined salt, monosodium glutamate, balsamic vinegar and water starch into a sauce. 3. Drain the oil in a special vessel, cover it, heat it at high stage for 3 minutes, then take out the imported pork slices, bean gluten and mushrooms, quickly disperse them, cover it, then heat it at microwave medium stage for 1 minute, and then take it out. 4. Put the oil in a special vessel, cover it, heat it for 2 minutes with high fire, add chopped green onion, shredded ginger and garlic slices, mix well, and pour in the juice with mixed flavor.