1. Wash leek moss and cut into sections, slice garlic and shred ginger.

2. Marinate the shredded pork with soy sauce, cooking wine and a little salt for about 10 minutes.

3. Heat the pan and add oil. When the oil is hot, add garlic slices and shredded ginger and stir-fry until fragrant.

4. Add shredded pork and stir fry.

5. After the meat changes color, add leek moss and stir fry. After cutting the leek moss, add salt to taste and serve. Ingredients: leek moss 200g lotus root 300g fresh ginger 20g pepper 10 salt 1/2 teaspoons (2.5g) 2 tablespoons oil (30ml).

working methods

1. Shred fresh ginger. Remove the hard parts of the terminal buds and roots of leek moss, wash and cut into 4 cm long segments. Peel lotus root, wash and cut into filaments.

2. Put oil in the wok, add pepper when it is 60% hot, fry and remove.

3. Add shredded ginger, stir-fry, add leek moss and shredded lotus root, stir-fry a few times, add salt and stir-fry for 2 minutes. 1. Pick the flower head of leek moss, wash it, drain the water and cut it into sections.

2. Beat the eggs into a bowl, add cooking wine, white vinegar and a little salt, and stir them in one direction with chopsticks.

3. Pour an appropriate amount of oil into the pot, pour the egg liquid after the oil temperature rises, and break it up with a shovel after a little solidification, and set it aside.

4/ Pour the oil again. When the oil temperature rises, add spiced powder, stir-fry the coarse part of leek moss for a while, then add the fine part, add salt and chicken essence and stir-fry.

5. Add the eggs, stir well and serve.