manufacturing process

1. Peel the potatoes, cut them into filaments, soak them in clear water, and wash off the starch, which can not only avoid their blackening, but also keep them white, tender and crisp when frying. Take out before frying and drain.

2. Remove seeds and pedicels from green peppers and red peppers, cut into filaments, and shred dried peppers.

3. Heat the wok, add peanut oil to heat it, add shredded green onion, add dried chili and stir fry until it is 80% cooked, add refined salt and monosodium glutamate to taste, then add sesame oil and balsamic vinegar and stir fry.

2. Braised eggplant:

1 Wash eggplant, remove head and tail, cut into hob, soak in clear water, drain water, sprinkle with a little starch and mix well. Wash the onion from beginning to end and cut it into sections.

2 Wash and slice pork, chop it into mud, add 1/2 tbsp soy sauce, 1 tbsp corn flour, 1/2 tbsp oil and 1/3 tbsp chicken powder, mix well and marinate for 10 minute.

3 Pour 3 tablespoons of oil into the pot and heat it. Pour in minced meat and stir-fry until the meat turns white. Take it out and set aside.

4 Continue to add 10 tbsp oil, saute shallots, add eggplant and stir fry quickly, add 5 tbsp water and stir fry until eggplant becomes soft, about 5 ~ 6 minutes.

5 Stir-fry minced meat for 1 min, then sprinkle with 1/3 tablespoons of salt, 1/5 tablespoons of chicken powder and 1/2 tablespoons of soy sauce to taste, and serve!

3. Fish-flavored eggplant:

Raw materials:

2 pieces of eggplant and a little shredded pork.

Ginger, garlic, onion, spicy bean paste, vinegar, sugar.

Method:

1. Wash and drain eggplant, and cut into small round sections for later use. Clean garlic and cut it into powder, clean onion and cut it into chopped green onion,

Cut ginger into powder for later use. Put vinegar, sugar and starch into a bowl and add water for later use. Note: put the sugar in the bowl first.

Add vinegar. Put vinegar as flat as sugar.

2. After the oil is heated, put it in the eggplant section and fry it until it is soft and golden yellow. Remove it and drain it.

3. Stir-fry ginger, garlic and onion, then pour in shredded pork, then pour in fried eggplant, stir-fry and put in a bowl.

Stir-fry the seasoning and serve on a plate.

4, green pepper scrambled eggs:

Practice: 1. Wash green pepper with clear water, remove seeds and cut into filaments. Beat the eggs in a bowl and break them up with chopsticks.

2. Put oil (40g) in the pan, heat it, pour in the egg juice, stir fry and pour it out.

3. Pour the remaining oil into the pot, heat it, put the chopped green peppers into the wok, and add refined salt to stir fry a few times. When the shredded green peppers are green, add fried eggs and monosodium glutamate, stir well, cook with balsamic vinegar, and then take out the pot.

5. The third line

Ingredients: potato 1 piece, eggplant 2, green pepper 1 piece.

Seasoning: cooking oil, soy sauce, sugar, salt, chopped green onion, minced garlic, raw flour and stock.

Practice: 1, peeled eggplant and potatoes, cut into hob blocks; The green pepper is broken into small pieces by hand. 2. Add more oil to the pot. When it is 70% hot, first put the potato pieces in, fry them until golden brown, and then take them out when they are slightly transparent. 3. Then pour the eggplant into the oil pan, fry until golden brown, and put in the green pepper pieces to pick it up. 4. Saute chopped green onion and garlic with a small amount of hot oil, add stock, soy sauce, sugar, salt, eggplant, potatoes and green peppers, and stir-fry slightly. 5. Add gouache and collect the juice over high fire.

6. Stir-fried beans

Ingredients: 400g lentil, minced meat 150g seasoning: 4 dried peppers, 1 tablespoon soy sauce, appropriate amount of pickled mustard tuber, pepper, garlic, salt and monosodium glutamate. Practice: 1. Tear off the old tendons at both ends of lentils, break them in half, wash and control drying.

2. Heat 250 grams of oil, add lentils, stir-fry until lentils wrinkle, and remove the oil with a hedge.

3. Heat another pot and saute minced meat, dried pepper, pepper, mustard tuber and garlic with 1 tbsp oil.

4. Pour in soy sauce and stir-fry lentils. When the lentils are cooked, turn off the heat, add salt and monosodium glutamate and stir well.

7. Fried chicken with flowers

Ingredients: chicken breast and cauliflower seasoning: shredded onion, Jiang Mo, aniseed, cooking oil, cooking wine, salt, chicken essence, oyster sauce and vermicelli. Practice: 1. Wash the chicken breast, slice it, marinate it with salt, cooking wine and cooking oil for a while, and then catch it evenly with vermicelli.

2. Wash the cauliflower and chop it into small flowers, sit in a boiling pot, boil it, remove cold water and control the water for later use. Shred onion, mince ginger and slice garlic.

3. Take another pot and put oil in it. When the oil is warm, add aniseed, then Jiang Mo, and stir-fry the chicken breast in a wok until the meat becomes discolored. Then add shredded onion and Jiang Mo to stir fry, and add the cooked cauliflower.

4, put cooking wine, chicken essence, oyster sauce, put the tender chicken breast into the pot, stir fry quickly, add salt and stir fry, and take out the pot.

8. Steamed pork with flour.

Ingredients: Pork belly with one seasoning: one star anise, a little onion, a few slices of ginger, a little cooking wine, a little pepper, a little pepper, a little rice, a little purple rice, soy sauce, chicken essence, sugar and bean paste. Practice: 1, pork belly sliced.

2. Marinate meat with cooking wine, onion, ginger and star anise.

3. After the meat is marinated, prepare pepper, pepper, rice and purple rice.

4. Put the prepared 3 into the pot and stir fry.

5. Put three pieces of rice in the pot and copy it with a medium fire to turn yellow.

6. use a blender to break the fried 3. Don't stir too much. It is easy to get larger particles.

7. Pour 6 into the marinated meat. Add soy sauce, soy sauce, sugar, chicken essence and a little sesame oil. Stir well.

8. Finally, add a tablespoon of bean paste. Add a little water to moisten the powder.

9. Scrambled eggs with chopped green onion:

Cooking method (two people)

Ingredients: eggs (4), onions (3)

Seasoning: salt (1/3 tbsp), oil (6 tbsp).

1. Wash and remove the green onions, cut them into chopped green onions and put them in a large glass bowl.

2. Beat in four eggs, tilt the glass bowl at 45 degrees, and quickly stir the eggs and chopped green onion in one direction with chopsticks until the egg liquid is sticky.

3. Heat the pan until all the water in the pan evaporates, and heat it for about 1 min. Put 6 tablespoons of oil in the pan, turn the pan to spread the oil all over the pan, then turn the heat down and pour in the egg mixture.

4. Quickly turn the scrambled egg liquid in one direction. After about 1 minute, the egg liquid will solidify. At this time, hurry out of the pot to avoid scrambled eggs being too old.

Kitchen god tips

1, when scrambled eggs, the pan must be very hot, so that scrambled eggs will be tender and smooth, and scrambled eggs without hot pot will easily fail.

The eggs put in the refrigerator should be taken out one hour before cooking.

3, scrambled eggs avoid adding monosodium glutamate, if monosodium glutamate is added, monosodium glutamate will cover up the umami taste of the egg itself after heating.

4. Eating too many eggs will lead to an increase in metabolites and increase the burden on the kidneys. Just eat 1 ~ 2 eggs a day.

10, scrambled eggs with tomatoes

Scrambled eggs with tomatoes 1

Description: Anyone can cook scrambled eggs with tomatoes, but it's delicious and hard to cook. It is mainly caused by several misunderstandings, which I will explain in detail later.

Ingredients: tomatoes, eggs

Ingredients: vegetable oil, salt. Note that there is no need to put chicken essence or monosodium glutamate in tomato scrambled eggs, because tomato scrambled eggs eat the word "fresh", and there are substances that form umami flavor when tomato scrambled eggs, so there is no need to put fresh monosodium glutamate or chicken essence. That's why there is no onion, ginger or garlic in this dish.

Production method:

1。 Cut the tomatoes into pieces of different sizes. It doesn't matter what shape they are. Beat the eggs into a bowl and mix well, adding a little salt.

2。 Put a proper amount of oil in the pan (when scrambled eggs, the amount of oil is very important, and my experience is to put 2/3 of the oil equivalent to the egg liquid). When the oil is hot (I will talk about how to judge the temperature of the oil in detail later), pour in the egg liquid. Pay attention to this time, the egg liquid will naturally solidify, and don't move until the egg liquid solidifies (be careful that the oil dries, causing egg paste). Fry it. When both sides are golden yellow, take the eggs out of the pot (you don't have to take them until you are skilled). At this time, there should be some oil in the pot. Turn the tomatoes in and stir fry a few times. Because tomatoes contain a lot of water, there will be water precipitation. At this time, put the fried eggs in, add a little salt, stir fry a few times, and take out the pan. PS: When someone likes to cook, add some water. Not recommended. In fact, there is enough water in tomatoes, so there is no need to add water to them. Also, the quality of tomatoes now is not good, and the fried vegetables are not sweet and have some bitterness. You can put some sugar in moderation when cooking.

1 1, scrambled eggs with loofah.

Ingredients: Luffa eggs

Seasoning: oil, salt, cooking wine and chopped green onion.

1. Add 2-3 eggs, a little salt and cooking wine. Stir well and set aside.

2. Peel, slice or cut the loofah for later use.

3. Heat the wok into oil by fire. When the oil temperature rises, pour in the eggs, stir fry and put them in a bowl for later use.

4. Heat the wok with high fire and add oil. After the oil temperature rises, pour in the loofah and stir fry, add the boiled eggs and stir fry, and then add salt according to your personal taste. Stir-fry chopped green onion for a while before serving.

Benefits of eating more: Luffa has high nutritional value. Luffa contains protein, fat, carbohydrate, crude fiber, calcium, phosphorus, iron, citrulline, riboflavin and other B vitamins, vitamin C, and also contains saponins contained in ginseng.

12, LAM Raymond eggplant

The basic materials are 20 grams of minced meat, 200 grams of eggplant, leek 10 grams, and ginger 10 grams.

Seasoning: peanut oil 500g (actual oil consumption is 100g), salt 10g, monosodium glutamate 5g, sugar 3g, corn flour 20g, sesame oil 5g, chicken soup 50g, soy sauce king 10g.

Production process:

1, peeled eggplant, cut into big thick strips, washed shallots and cut into sections, and sliced rice with ginger.

2. Add oil to the pot. When the oil temperature is 120℃, add tomato strips and fry until golden brown.

3. Leave the oil in the pot, add ginger rice, minced meat, eggplant, chicken soup, salt, monosodium glutamate, sugar and soy sauce, simmer until the juice is thick, then thicken it with wet raw powder and drizzle with sesame oil.

13, golden garlic bone

Basic materials Raw materials: ribs

Seasoning: seafood sauce, sand tea sauce, soy sauce, soy sauce, oyster sauce, monosodium glutamate, sugar, dried pepper and garlic.

1, cut the ribs into long sections of 12 cm, and remove the blood with clear water.

2. Marinate with seasonings (seafood sauce, sand tea sauce, soy sauce, soy sauce, oyster sauce, monosodium glutamate and sugar) for more than 2 hours.

3. When the oil is heated to 20%, put the ribs into the pot, fry them slowly from low to high until they are mature and crusted, and take out and drain the oil.

4. Add minced garlic and dried chili to the pot and stir fry until fragrant, then add ribs and stir fry slightly, add seasoning and put into the pot.

Fried shredded pork with sweet and sour sauce

fried shredded pork with sweet and sour sauce

Materials:

Lean meat150g, soy sauce 6g, refined salt 2g, vinegar 8g, white sugar10g, chopped green onion 60g, ginger rice 3g, garlic rice 5g, red pepper powder 20g, cooking wine 4g, bean powder right amount and salad oil 65g.

Making:

1. Remove the fascia from the pork and cut it into large pieces of about 0.2 cm. Roll the sliced meat into a tube, cut it into shredded pork as thick as matchsticks with a knife, add 1 g salt, cooking wine and a little water, then grab it in a bowl and adjust the size.

2. Hook sugar, soy sauce, salt and vinegar into a bowl, and add a little water and bean powder to make a sauce for later use.

Put the pot on the fire to refuel. When heated to 50% to 60%, put the shredded pork with a sizing code into a pot, stir fry quickly with a spatula until the shredded pork turns white, add chopped pepper and ginger rice, stir fry and color, that is, add garlic rice and stir fry until fragrant, add chopped green onion and pour in the prepared flavor juice; Stir-fry with a spatula until the dishes are firm and oily, and add a few drops of vinegar.

3 "Fish-flavored shredded pork tastes delicious"

Materials:

Tenderloin 300g, ginger, minced garlic, chopped green onion, pickled pepper, sugar, vinegar, salt, monosodium glutamate, starch and peanut oil.

Production method:

1, the tenderloin is shredded, the red pepper is soaked and chopped, and mixed with sugar, vinegar, monosodium glutamate and starch to make sweet and sour juice; Shredded pork with a little salt and starch;

2. After the pot is hot, add a little oil, then add shredded pork, stir fry, push one side of the pot, soak the red pepper, and then add ginger. Stir-fry minced garlic until fragrant and colored, stir-fry with shredded pork, add sugar and vinegar, stir-fry, add chopped green onion, and turn over the pan to serve.

Features: Salty, sweet and sour, with outstanding flavor of ginger, onion and garlic, uniform thickness of shredded pork and bright red color.

4 "Fish-flavored shredded pork"

"Fish-flavored shredded pork" is a traditional dish in Sichuan cuisine. In Sichuan, when cooking a lot of flavor dishes, you can't do without pickled peppers, which are sold in pickle shops in Sichuan. It is also called "fish pepper" and "fish flavor" locally. All seasonings used to make "fish-flavored" dishes are generally the same as those used to make "bean fish" in Sichuan cuisine. They all have salty, sweet, sour, spicy, fragrant and fresh tastes, which are extremely palatable. "Fish-flavored shredded pork" is cooked with "fish-flavored" seasoning, similar to the fish cooked by the people. This dish is unique in making, materials and taste, so it is deeply loved by people and becomes one of the most famous dishes in Sichuan cuisine. Spread to major cities in China, Hong Kong and Macao, and served in Chinese restaurants in the United States, Japan, Britain, France, West Germany, Singapore and many other countries.

Materials:

200g of pork leg (30% fat and 70% lean), 50g of soaked Flos Magnoliae, 20g of chopped green onion, 20g of soaked auricularia, 20g of soaked red pepper and wet starch, 5g of minced garlic and soy sauce10g, ginger and vinegar10g, 2g of refined salt and 0g of white sugar12g.

Production method:

1. Cut pork into shreds about 7 cm long and 0.5 cm thick. Slice Flos Magnoliae and Auricularia auricula, put them in a bowl with shredded pork, add refined salt and wet starch (15g) and mix well.

2. Put sugar, vinegar, soy sauce, chopped green onion, wet starch (10g) and broth into a bowl to make a sauce.

3. Heat the wok, heat the lard to 60%, stir-fry the shredded pork, stir-fry the ginger, garlic and chopped red pepper until fragrant, then stir-fry the magnolia slices and fungus a few times, then cook the sauce and turn it over a few times.

Features: orange color, tender meat, sweet and sour slightly spicy, fresh and delicious.

Key: Shredded pork must be cut evenly. Hot and sour should be moderate, highlighting the fragrance.

5 "Fish-flavored shredded pork"

Fish flavor is one of the main traditional flavors of Sichuan cuisine. The finished dish has fishy smell, but the taste is not "fish", but it is made by soaking red pepper, onion, ginger, garlic, sugar, salt and soy sauce. This method originated from Sichuan's unique method of cooking fish and seasoning, and has been widely used in Sichuan cuisine, with the characteristics of salty, sour, sweet, spicy, fragrant, fresh, onion, ginger and garlic. The main ingredient of this dish is pork. You should choose 30% fat and 70% thin pork to shred and fry, so that the shredded pork is fresh and tender. The dishes are ruddy, tender, tender and full of fish flavor.

Raw materials:

200 grams of pork, five liang, water-soaked magnolia slices, fungus, pickled pepper, ginger, onion, salt, vinegar and sugar.

Method:

① Shred pork, magnolia slices and auricularia auricula, put them in a bowl, add seasoning and marinate slightly.

(2) Add seasoning and broth and boil to make sauce.

(3) Stir-fry the shredded pork in an oil pan, add ginger, garlic and pickled pepper and stir-fry to get fish flavor, then stir-fry the magnolia slices and shredded auricularia to get the sauce.

6 "Sichuan famous dish fish-flavored shredded pork"

Features: Fish-flavored shredded pork, golden red in color, smooth and tender at the entrance, sweet, sour, spicy and salty.

Raw materials:

250g of pork leg, shredded onion and ginger, pickled pepper, edible oil, fresh soup, yellow wine, salt, sugar, soy sauce, balsamic vinegar, monosodium glutamate, pepper, garlic paste, Jiang Mo, Sichuan watercress, pepper powder, egg white, spicy oil, starch, etc.

Method:

1. Cut the leg meat into shredded pork with coarse matches, add yellow wine, egg white, salt, monosodium glutamate, pepper and starch, mix well to taste and adjust the size.

2. Put fresh soup, yellow wine, garlic paste, white sugar, monosodium glutamate, Jiang Mo, chopped green onion and water starch into a small bowl to make seasoning for later use.

3. Heat the pan, add cooking oil, and when the oil temperature rises to 60%, put the shredded pork into the pan and cut it.

4. Leave a little base oil in the pot, add shredded ginger and pickled pepper, stir fry for a while, then add bean paste and stir fry a few times.

5. Finally, add shredded pork and spare seasoning, stir fry over high fire, pour in spicy oil, sprinkle with pepper powder and stir well.

7 "Fish-flavored shredded pork (Figure)

Materials:

Lean pork150g, refined oil 60g, soy sauce15g, vinegar 8g, sugar10g, chopped green onion10g, Jiang Mo 5g, minced garlic 5g, minced red pepper 20g, and cooking wine10g.

Exercise:

1. Shred pork and chop onion, ginger, garlic and pepper.

2. Stir the shredded pork with salt and cooking wine, and mix it with water-adjusted starch.

3. Mix vinegar, sugar, cooking wine, onion, ginger, garlic, monosodium glutamate and soup into juice.

4. Take the oil pan, pour the shredded pork into stir fry, then pour the juice and stir fry a few times.

8 "Fish-flavored shredded pork"

Composition:

200 grams of lean pork, 25 grams of auricularia auricula and cortex Magnoliae officinalis slices, 40 grams of pickled peppers, 0/0 grams of soy sauce, 0 grams of sugar and minced garlic, 0/5 grams of chopped green onion and cooking wine, 8 grams of vinegar, 3 grams of refined salt, 50 grams of monosodium glutamate 1 g of starch and 0 grams of oil/kloc-0.

Production method:

1. Pickled peppers are cut into pieces for later use;

2. Put Jiang Mo, chopped green onion, minced garlic, refined salt, sugar, vinegar, soy sauce and wet starch into a small bowl and mix well for later use;

3. Heat peanut oil to 60% heat, stir-fry pickled peppers until red oil comes out of the pot, sprinkle with Chili powder and stir-fry shredded pork. When the dish is cooked, pour the mixed juice in a small bowl into the pot and mix well, then pour in sesame oil.

note:

Nutrition: cholesterol: 470 mg, carbohydrate: 15 g, protein: 62 g, fat: 152 g, calorie: 1828 kcal.

Flavor characteristics:

Sichuan Chengdu famous dishes. The above-mentioned pork is the main ingredient, with mushrooms and fungus, cooked with Sichuan's unique fish-flavored seasoning. This dish is deep red in color, salty, sweet, sour and spicy, with rich fish flavor and unique taste, which is well received by diners and enjoys a good reputation throughout the country.

9 "Fish-flavored shredded pork"

Features: Deep red color, salty and sweet, sweet and sour, rich fish flavor and unique taste.

Recipe ingredients:

350 grams of pork. Shuifalan tablets100g, Shuifalan fungus 25g, pickled pepper15g. Salt 3g, ginger 5g, garlic 10g, onion 10g, vegetable oil 50g, soy sauce 10g, vinegar 5g, sugar 15g, monosodium glutamate 1g, and soybean powder 25g.

Production process:

Cut pork into 7 cm and 0.3 cm thick shreds, add salt and water bean powder and mix well. Slice orchids, wash auricularia, shred, soak in red pepper and chop; Chop ginger and garlic, and cut onion into flowers. Use soy sauce. Vinegar, sugar, monosodium glutamate, bean powder, fresh soup and salt are mixed into juice. Put the wok on the fire, heat it with oil (about 180℃), add the shredded pork, stir-fry until fragrant, and then add it. Stir-fry the fungus, shredded broccoli and chopped green onion, cook the sauce, and quickly turn the pan to serve.

10 "Fish-flavored shredded pork"

Raw materials:

Pork, clean winter bamboo shoots, water-borne fungus, chopped green onion, garlic, ginger, pickled pepper, vinegar, Sichuan salt, soy sauce, white sugar, wet starch, broth and mixed oil.

Method:

1, select three lean and seven lean pork and cut it into 10 cm long shredded pork;

2. Wash the winter bamboo shoots, shred the water-borne fungus, soak the red pepper and chop it, put the shredded pork into a bowl, add Sichuan salt and wet starch and mix well;

3. Take another bowl and add sugar, Sichuan salt, vinegar, soy sauce, broth and wet starch to make juice;

4. Put the wok on the fire and mix the oil up and down until it is 60% hot. Add shredded pork and stir-fry until the loose seeds turn white. Add the soaked red pepper, ginger and garlic, stir-fry and color. Then add shredded winter bamboo shoots, shredded auricularia auricula and chopped green onion, stir well, boil the juice for a few times and collect the bright oil. You can eat it out of the pot.

Features:

The skin is crisp, the meat is tender and delicious, and it is edible.

1 1 "Fish-flavored shredded pork"

Raw materials:

250g pork Tongji, 50g water-borne fungus, 50g winter bamboo shoots, 30g pickled pepper (minced), 0/5g vinegar/kloc-,5g sugar/kloc-,5g soy sauce, 2g salt, 0/5g yellow rice wine/kloc-,water, and 5g starch/kloc-.

Production method:

1. Cut pork loin into 7 cm long shredded pork, put it in a bowl, add salt, starch and eggs and mix well. Shred winter bamboo shoots and fungus. Bowl fish sauce: white sugar, salt, vinegar, soy sauce, monosodium glutamate, broth, water starch.

2. Put the spoon in the oil and heat it to 50% heat. Stir-fry the shredded pork until fragrant. Add pickled pepper, ginger, onion and garlic, stir-fry until fragrant. Add fungus and winter bamboo shoots, cook the fish-flavored juice and stir well. Serve.

Key operation: cut the shredded pork evenly and stir fry quickly.

Features of the finished product: bright red color, tender meat, salty and sweet, sweet and sour.

12 Fish-flavored shredded pork

Materials:

200g of shredded lean meat, 50g of auricularia auricula, 40g of winter bamboo shoots, 40g of carrots and 40g of chopped green onion, 0/tablespoon of salt, 0/tablespoon of monosodium glutamate, 0/tablespoon of sugar, 0/tablespoon of aged vinegar, 2 cloves of garlic, 2 tablespoons of pickled peppers and 2 tablespoons of water starch.

Exercise:

1, the shredded pork is marinated with a little salt and yellow wine; Soaking auricularia auricula in clear water, shredding, washing and shredding winter bamboo shoots and carrots; Chop ginger, garlic and pickled pepper into powder.

2. Stir-fry shredded pork in a wok with proper amount of oil, then add salt, monosodium glutamate, Jiang Mo, minced garlic, minced pickled pepper, white sugar, aged vinegar, chopped green onion and various vegetables, stir-fry with high fire until nearly cooked, and then add water and starch to thicken.

Tip:

If you want to fry delicious fish-flavored shredded pork, all kinds of seasonings are essential. Only when all kinds of materials and seasonings are properly handled can the level in the hotel be fried.

13 "Fish-flavored shredded pork"

It is characterized by sweet and slightly sour taste and salty and slightly spicy taste, so it should be used as wine and rice.

raw material

200g of lean pork, 30g of auricularia auricula, 30g of green vegetables, 75g of vegetable oil, 20g of soy sauce, 0/0g of vinegar/kloc, onion, ginger, garlic, 0/3g of sugar/kloc, 3g of cooking wine and pickled pepper, 3g of salt, 0g of wet starch15g of monosodium glutamate and soup stock.

manufacturing process

(1) Shred the meat, mix well with a little soy sauce, salt and cooking wine, paste it with wet starch and mix with some oil. Wash vegetables and auricularia thoroughly, shred, and chop pickled peppers. Chop onion and ginger.

(2) Mix sugar, vinegar, soy sauce, onion, ginger, garlic, cooking wine, monosodium glutamate, starch and soup into juice.

(3) Heat the frying spoon and oil it. After the oil is heated, push the shredded pork with a spoon to disperse, then add pickled peppers and stir-fry to taste, so that good fungus and vegetables will be distributed. With the frying, pour in the appropriate juice, wait for the juice to boil, and then stir fry a few times.