Ingredients: loofah, garlic, peanut oil, soy sauce, salt.

Exercise:

1. Peel the loofah, cut it into pieces, and code it on the plate piece by piece. Break the garlic skin and chop it into garlic paste.

2. Start the steamer, put the vegetables with loofah into the steamer and steam for about 5- 10 minutes.

3, hot pot, put a spoonful of peanut oil, until the oil is a little smoky, add garlic, slow fire, add a little salt after the garlic turns yellow, pour soy sauce, pour soy sauce on the loofah.

Fish-flavored shredded pork (record of warm chef's practice)

1 juice first: onion, ginger and garlic are used as base materials, and the ratio of 12345 is "1 cooking wine, 2 soy sauce, 3 white sugar, 4 rice vinegar and 5 clear water" and mixed well+appropriate amount of starch.

The ratio of winter bamboo shoots to auricularia auricula is 2: 1. Shred and blanch for later use. Shredded pork: marinate with egg white 1/3 salt, sugar and white pepper (marinate with shredded pork for 2.3 times and then add appropriate amount of starch).

3. Stir-fry: Stir-fry shredded pork when the oil is cold (20% less hot oil). Don't take the shredded pork out when it is cooked, just put it in the pot to make room for the other half, fry it directly with "onion, ginger and garlic+fish-flavored pickled pepper sauce", and then add the cooked fungus, winter bamboo shoots and sauce. Don't fry the juice until it's out of the pot, just fry it on the hook and you can get out of the pot ~