100g lean pork, half a pineapple, 4 pieces of soaked black fungus, 5 pieces of cucumber and 5 pieces of carrot.

Seasoning:

Chicken essence, tender meat powder, water starch and salt.

Preparatory work:

1. Peel the pineapple, cut it into pieces about 0.5 cm thick and soak it in salt water for later use.

2. Slice the lean pork and marinate it with salt, tender meat powder and a little cooking oil for 10 minute.

3. Cut cucumber slices and carrots into even silk (slices), and blanch the black fungus with boiling water for later use.

Practice steps:

1, add oil to the wok. When the oil is hot, pour in the marinated meat slices and slowly stir-fry the meat slices until they are fully cooked.

2. Pour in black fungus and pineapple slices and stir fry quickly. Pour in appropriate amount of water starch to thicken.

3. Sprinkle shredded cucumber, shredded carrot and chicken essence, stir well and take out.