First of all, yuba burns mushrooms. Ingredients: 3 yuba, dried mushrooms, auricularia auricula, onion, garlic, red pepper, soy sauce, soy sauce, sugar, chicken essence, salt.

1, yuba, auricularia and shiitake mushrooms are soaked in advance. Control the dry water for later use, chop the onion and garlic, and prepare the dried peppers. 1 tablespoon soy sauce, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, half a spoonful of sugar. Stir well and set aside.

2. Put oil in the pot. After the oil temperature is 60% hot, put the onion, garlic and dried pepper into the wok.

3. Pour the fungus into the pot and stir-fry until it crackles. Stir-fry mushrooms and yuba for 2 minutes.

4. Pour in the prepared juice, add half a bowl of water, cover the lid and cook for 5 minutes.

5. Before cooking, pour 1 tablespoon of sesame oil, add appropriate amount of chicken essence and salt, stir fry evenly, and then collect the juice over high fire.

Second, stir-fry Pleurotus eryngii. Ingredients: Pleurotus eryngii, pork belly, garlic, dried pepper, green onion and ginger; Light soy sauce, cooking wine, dried starch, oyster sauce, pepper, half a spoonful of sugar and salt.

1. Clean Pleurotus eryngii, remove two sections and tear them into thin strips by hand for later use. Pork belly is cut into shredded pork, and the fat part can be cut out separately for use. Shred onion, ginger and garlic for later use, and soak dried Chili in water.

2. Put the lean meat into a bowl, add a little salt, 1 tablespoon soy sauce, 1 tablespoon cooking wine, then add half a spoonful of dry starch and 1 tablespoon oil, and marinate for 5 minutes. In another bowl, add 1 teaspoon of light soy sauce, 2 teaspoons of oyster sauce, 1 teaspoon of pepper, half a teaspoon of sugar and appropriate amount of salt, and stir well for later use.

3. Heat a clean wok, pour the Pleurotus eryngii strips into the wok, slowly "bake" the Pleurotus eryngii with medium and small fire, and always "bake" most of the water in the Pleurotus eryngii, and take it out after it dries.

4. Add a little oil to the wok, put the greasy part into the refined lard, then pour the shredded lean meat, onion, ginger, garlic and dried Chili into the wok and fry for 2 minutes. The shredded pork is discolored by cooking.

5. Pour the processed Pleurotus eryngii into the pot, turn to high fire and stir fry for 1 min, so that Pleurotus eryngii can absorb oil. Pour the prepared juice into the pot and stir-fry over high fire until all the juice is absorbed.

6. Add some chopped shallots before cooking and stir well before cooking.