Pork leg meat (sitting on the buttocks, peeling) five liang.

A catty and a half of vegetable oil (22 Liang)

One or two pieces of water-hair magnolia

One or two auricularia auricula

Onions are two yuan.

Egg and Bean Powder San Qian

Pickled Chili San Qian

Jiang erqian

Garlic money

Fifteen pea tips

Vinegar is five dollars

Sugar is five dollars

Soy sauce is four dollars

Jiu Shao Erqian

Monosodium glutamate dichotomy

Bean powder is four yuan.

Salt five points

Tangerliang

Second, practice.

1. Cut the pork into pieces one and a half inches wide and one minute thick, put them in a bowl, and add salt (three points), Shaoxing wine and egg bean powder. Slice magnolia officinalis into one-inch and two-inch slices. Cut the onion into horse ears. Slice ginger and garlic. Pickled peppers, chopped.

2. Mix white sugar, salt (half), soy sauce, vinegar, monosodium glutamate, water bean powder and soup into juice.

3. Put the wok on the fire, heat the vegetable oil to 80% heat, slowly pour in the meat slices, and poke it away with chopsticks. When fried to light yellow, pick up the spoon and rub it with your hand. Then continue to fry the meat slices until golden brown.

4. Pour out most of the oil in the pot, leaving only one or two, stir-fry pickled peppers, ginger slices and garlic slices a few times, add magnolia slices, fungus, green onions, pea tips and fried meat slices, cook the juice, and finally turn the pot over.

Third, characteristics

Golden flesh, crisp outside and tender inside, refreshing and slag-melting, sweet and sour as litchi.

I will share more old recipes with you.

Later, I also tried to do it myself and made a video to share with you!