Ingredients: shredded pork 1 slice, Chinese cabbage 1 slice, onion 1 slice, 2 pieces of auricularia auricula, half of red pepper, shredded ginger 1 pinch, and appropriate amount of onion.

1, shredded pork, starch and a little cooking wine are mixed evenly. Wash and dry the cabbage, cut off the leaves, cut into 5 cm long segments, and cut into 0.5 cm wide filaments along the ribs; Shred auricularia auricula; Peel onion, wash and shred; Longitudinal slices of red pepper.

2. Put the oil in the wok and heat it to 70% to 80%, keep it at medium heat, add shredded ginger and shredded pork, and break it up with a shovel. When the shredded pork turns white, add soy sauce and stir fry.

3. After the shredded pork is wrapped in soy sauce, add Chinese cabbage and auricularia, stir-fry for 1 min, add shredded onion and shredded red pepper, stir-fry until the shredded onion is slightly soft, turn off the fire, add salt, monosodium glutamate, sesame oil and chopped green onion, and mix well to serve.