1, materials: pork belly, auricularia auricula, edamame, carrot, coriander, salt, chicken essence, spiced powder, soy sauce, aged vinegar, cooking wine, ginger and white vinegar.

2. Prepare a proper amount of pork belly, wash it, shred it, add a proper amount of ginger powder, add a proper amount of salt, chicken essence, spiced powder and soy sauce, stir the cooking wine evenly, and marinate for 15 minutes.

3. Prepare a proper amount of edamame, peel it and control the water for later use; Prepare a proper amount of black fungus, soak your hair with clear water, and add a little white vinegar when soaking your hair, which can speed up the speed of soaking your hair; Prepare appropriate amount of carrots, wash, peel and shred for later use.

4. Put the right amount of oil in the wok. After the oil is hot, put the marinated pork belly into a wok and stir-fry until the pork belly changes color.

5. Put the edamame into the pot, stir-fry evenly with edamame, and stir-fry until the surface of edamame is slightly wrinkled.

6. Pour the soaked auricularia into the pot and stir-fry with edamame evenly.

7. Pour the shredded carrots prepared before into the pot and stir well.

8. According to your own taste, add the right amount of salt, chicken essence and spiced powder and mix well.

9. Add the right amount of soy sauce and vinegar. In order to prevent the fungus from splashing out at high temperature, add a little water and cover it.

10, stir-fry, dish out, then prepare a proper amount of coriander, wash it, put it on it and eat it while it is hot.