Lean pork (moderate amount)

Winter bamboo shoots (moderate amount)

Auricularia auricula (appropriate amount)

Carrots (in moderation)

condiments

Onions (moderate amount)

Garlic (moderate amount)

Ginger (appropriate amount)

Homemade chopped pepper (appropriate amount)

Broth (or water) (appropriate amount)

kitchenware

not have

classify

Winter recipes spring recipes Sichuan dishes are salty and fried for half an hour.

Prepare materials.

Shred the soaked Auricularia auricula, slice Magnolia officinalis, shred lean meat, and shred onion, ginger and garlic.

Shredded pork is marinated with a little salt, cooking wine and starch. Mix with starch, salt, sugar, vinegar, soy sauce and broth (or water) to make sauce.

Cool the oil in the hot pot. When the oil is warm, the shredded pork is quickly stir-fried and scattered.

Stir-fry until the meat turns white, then turn the shredded pork at the side of the wok with a shovel (or take it out). Add homemade chopped pepper, minced garlic and Jiang Mo into base oil and stir fry.

Stir the shredded pork evenly.

Add shredded carrots soaked in water in advance and stir-fry for about one minute.

Then add Flos Magnoliae and black fungus and stir-fry for a while.

Pour in the sauce. When the soup thickens, add chopped green onion and stir well.