Of course. Fried shredded pork with pickles: pork tenderloin, green pepper, pickles (kohlrabi), salt, sugar and chicken powder. Shred pork tenderloin, green pepper and pickles. When the pot is hot, pour in the right amount of oil. When the oil is heated to 20%, add the shredded pork and slide away. After the color of shredded pork changes, add green pepper and stir fry, add a little salt (be sure to put less, because pickles are also needed). Pour the shredded pickles into the pot and stir fry. If you have the habit of sprinkling chicken powder, sprinkle a little before cooking. I like to add a little sugar to improve the taste, so the taste is much softer and less salty.

Sauté ed shredded pork with pickles II: salted mustard (or Chinese cabbage), shredded pork, minced pepper, minced garlic, soy sauce, sugar and monosodium glutamate. Wash mustard tuber with clear water and squeeze it dry for later use; Heat oil in a pan, add minced garlic and stir-fry until fragrant, add minced meat and stir-fry chili. Add mustard, soy sauce, sugar and monosodium glutamate to taste.

Fried shredded pork with pickles: pickles (cabbage), a little fresh meat, half a catty of pepper, a little garlic and ginger. Fry the oil twice until it is medium-cooked. Add garlic, ginger and pepper and stir-fry them together to make them spicy. Add shredded pork (preferably cut more finely) and stir-fry quickly. Add pickles (note that dried pickles should be washed with water, drained and put in), add a little salt, and stir well without chicken essence or monosodium glutamate.

Stir-fried shredded pork with pickles 4: Wash the pickled sherry red, then cut it into diced pieces, prepare a little diced edamame and pepper, add cooking wine and a little raw flour to the shredded pork, stir and let stand for 5 minutes. Slice the shredded pork in the oil pan and put it in the pan for later use. Stir-fry diced peppers in a pot for later use. Stir the edamame in the pan for a while. Stir-fry sherbet and pepper until the fragrance comes out. Season shredded pork with sugar and monosodium glutamate. No need to add salt, because the sherbet is salty, and a pot of red and green vegetables can be eaten.

Sauté ed shredded pork with pickles: one mustard knot, moderate shredded pork, cooked peanuts, chopped green onion, dried Chili, shredded ginger, cooking oil, salt, chicken essence, monosodium glutamate, soy sauce and thirteen spices. First, cut the mustard knot into shreds and soak it in water for more than half an hour to remove the salty taste; Put a small amount of oil, put the dried pepper horn inside, remember that the oil should not be too hot, and the pepper can be put into the meat when it changes color; Stir-fry the meat, add shredded ginger and chopped green onion, add soy sauce, a little salt and thirteen spices; Add boiled peanuts and soaked mustard and stir fry. Finally, add chicken essence and monosodium glutamate.