Composition:

Pork tenderloin 250g

Bamboo shoots 150g

Auricularia auricula 50 grams

Egg white 1

A little onion

5 grams of dried Chili peppers

Garlic 1 petal granules

Ginger 10g pilgrims food

Sesame oil 5g

2 grams of salt

Jiu Shao 10g

Monosodium glutamate 1 g food.

5 grams of wet corn flour (prepared with water)

Soy sauce 15g

5 grams of water starch

500g vegetable oil

Recipe practice:

1. Shred pork tenderloin, add 30g of water, and mix egg white, Shaoxing wine, 0.5g of salt and wet corn flour evenly.

2. Shred bamboo shoots, blanch in a boiling water pot, and control the water to dry for later use; The dried bamboo shoots I used in Yunnan were pressed in a pressure cooker for 20 minutes, then washed and shredded. Add an star anise, brown sugar and soy sauce to a hot oil pan and stew it in advance for use. )

3. Put vegetable oil on the fire and heat it to 50%. Put the shredded pork into the pot. Immediately after the shredded pork turns white, pour it into the colander to drain the oil.

4. Mix soy sauce, water, salt, starch and monosodium glutamate into juice.

5. Add Jiang Mo, garlic, dried peppers, bamboo shoots and fungus to the remaining oil in the original pot, stir-fry shredded pork and sauce for a few times, pour sesame oil into the pot and put it on a plate, and sprinkle with onions.