production method version 1: ◆ recipe ingredients: 25g pork leg, 1g tender bamboo shoots, 1 egg, 15g sugar, 15g vinegar, 2g crude oil, 1g sesame oil, 2.5g monosodium glutamate, 1g soy sauce, 5g refined salt, 1g Sichuan Pixian bean paste, 5g yellow rice wine and 15g water starch. ◆ Production process: 1. Cut the pork leg into 6 cm long and .2 cm wide, mix it evenly with wine and salt, and add the broken eggs and raw flour for sizing. In addition, white sugar, soy sauce, vinegar, monosodium glutamate and powdered water are mixed in a small bowl for later use. 2. When the pot is 6% hot, add the oil, then pour the shredded pork and stir-fry. If the pot is broken, pour it into the colander and drain the oil. Leave residual oil at the bottom of the pot, stir-fry chopped green onion, Jiang Mo and bean paste to give a fragrance, add shredded bamboo shoots, stir-fry shredded pork in the pot at the same time, then pour a small bowl of seasoning into the pot, stir-fry it quickly for a few times, add monosodium glutamate, hook it with a thin sauce, sprinkle with pepper, and pour sesame oil into the pot. Version 2: ◆ Recipe ingredients: 35g pork. 1 grams of water hyacinth tablets, 25 grams of water hyacinth fungus, and 15 grams of pickled peppers. 3 grams of salt, 5 grams of ginger, 1 grams of garlic, 1 grams of onion, 5 grams of vegetable oil, 1 grams of soy sauce, 5 grams of vinegar, 15 grams of sugar, 1 gram of monosodium glutamate and 25 grams of soybean flour. ◆ Production process: Pork is cut into shreds about 7 cm and .3 cm thick, and mixed with salt and water bean powder. Wash orchid slices and auricularia auricula, cut into shreds, soak in red pepper and chop; Ginger and garlic are finely chopped, and onions are cut into flowers. Use soy sauce. Vinegar, sugar, monosodium glutamate, water bean powder, fresh soup, and salt are mixed into juice. Put the wok on a strong fire, heat it with oil (about 18℃), add shredded pork and stir-fry, soak Chili, ginger and minced garlic until fragrant, and then put it away. Stir-fry the fungus, shredded broccoli and chopped green onion, cook the sauce, quickly turn over the pan and serve. Version 3: ◆ Recipe ingredients: 2g lean pork, 2g Sichuan pickled pepper (both bean paste and pepper paste are acceptable), 2g white sugar, 15g vinegar, 15g soy sauce, 1.5g refined salt (used twice), 1g monosodium glutamate, 15g cooking wine, 25g water starch (used twice) and 1g cucumber (Yulan tablets). ◆ Production process: 1. Cut the meat into 3 cm long filaments and paste them with a little salt and starch. Shred cucumber and mince onion, ginger and garlic. Mix the juice with sugar, vinegar, soy sauce, cooking wine, salt, monosodium glutamate and water starch for later use. 2. Heat the pan, put the oil in the pan, stir-fry the shredded pork in the pan, stir-fry the pickled peppers (finely chopped), ginger and garlic in the pan, and then add the cucumber and chopped wood after they smell fragrant, stir-fry slightly, cook the right juice and chopped green onion, and stir well. Ingredients: 25g lean meat, 7g agaric, half carrot, 3g pickled pepper powder, 2 onions, 1 small piece of ginger, 5 cloves of garlic, and appropriate amount of starch seasoning: cooking oil, soy sauce, broth, balsamic vinegar, salt, sugar and chicken essence. Practice: 1. Wash the lean meat, cut it into thick shreds, put it in a bowl, add salt and water starch and mix well; 2. Wash onion, ginger and garlic and shred them for use. 3, fungus and carrots are shredded for use. 4. Mix white sugar, soy sauce, balsamic vinegar, salt, chopped green onion, Jiang Mo, minced garlic, broth, chicken essence, water and starch into fish-flavored juice. 5. Put the oil in the pan and pour the shredded pork when it is heated to 5% hot oil. Stir-fry and add the pickled pepper powder. When the stir-fry is excellent, pour the fungus, shredded carrot and fish sauce and stir-fry for a few times.