Ingredients: 200 grams of lean pork and 200 grams of fresh mushrooms. Seasoning: lard 75g, salt 3g, cooking wine 10g, onion 15g, corn starch 10g, monosodium glutamate 3g, ginger 8g, pepper powder 1g and pepper powder1g.
Practice: Slice meat and mushrooms separately; Mix meat with salt and cooking wine, and paste with wet starch; Mixing cooking wine, monosodium glutamate, onion, ginger, soup, pepper noodles, pepper noodles and wet starch into juice; Heat the wok and pour in the oil. When the oil is hot, put the meat slices and push them with a spoon until the shredded pork is scattered. Stir-fry the mushrooms for a few times, then pour in the appropriate juice and turn them evenly when bubbling.
2. Peasant fried meat
Ingredients: pork belly 200g, auricularia auricula 100g, green pepper 1, red pepper 1, garlic, cooking wine, light soy sauce.
Practice: Wash the fungus hair. Drain water for later use. Slice pork belly with skin, garlic and green pepper, and cut into long strips. Pour a little oil into the pot, heat it and stir-fry the pork belly. Stir-fry part of the oil in the pork belly until the pork slices turn yellow, then add the fungus, green pepper and garlic slices and stir-fry. Season with salt and serve.
Step 3 stir-fry yam
Ingredients: 400g yam, 0/50g auricularia auricula/kloc-. Seasoning: 1 tsp refined salt, 1 tsp monosodium glutamate, 1 tbsp cooking wine, 0.5 tbsp oyster sauce, 40g vegetable oil, starch and shredded onion and ginger.
Practice: burn off the fibrous roots of yam with fire, remove the epidermis with tools, wash and cut into trapezoidal sections, blanch for 30 seconds, remove and cool, cut into diamond-shaped blocks, blanch for 30 seconds, remove and cool for later use; Selecting and cleaning Auricularia auricula, tearing into small pieces, blanching for 65438 0 minutes, taking out and cooling for later use; Shred onion and ginger for later use; Heat vegetable oil in the pot, add shredded onion and ginger, stir fry until fragrant, pour oyster sauce, yam and auricularia, cook wine, sprinkle with refined salt, stir fry evenly, thicken, add monosodium glutamate, pour out the oil, and plate.