The ingredients are as follows: 3 water bamboo shoots, 80g lean meat, proper shredded ginger, 3 cloves of garlic slices, cooking wine 1 tablespoon, starch 1 teaspoon, 3ml cooking oil, and salt 1 teaspoon.

The specific method is as follows: remove the tail from three water bamboo shoots, peel and shred, shred 80g lean pork, put the pork into a bowl, pour in 1 teaspoon cooking wine and 1 teaspoon starch, stir well, marinate for 15 minutes, then heat with oil, pour in garlic slices and shredded ginger, and pour in braised pork.

This fish is fragrant and white.

The ingredients are as follows: Zizania latifolia 300g, lean meat 100g, auricularia auricula 100g, green pepper 1, red pepper 1, onion 1, 5 cloves of garlic, 3 slices of ginger, and Pixian bean paste 650.

The specific methods are as follows: the thin skin of Zizania latifolia is peeled off, washed and shredded, black fungus is soaked in advance, washed and shredded, lean meat is shredded, green pepper is washed and shredded, onion is shredded, garlic and ginger are chopped with a knife, vinegar, sugar, starch and water are mixed into sweet and sour juice for later use, and water is added after boiling. Stir-fry shredded pork until it is immature, then stir-fry shredded water bamboo and shredded auricularia for 2 minutes, then pour in the prepared sweet and sour juice, cook until the soup boils to produce sauce, add shredded green pepper, stir-fry for a few times, and mix vegetables and sauce evenly to get out of the pot!

3. Stir-fry water bamboo

The ingredients are as follows: 3 water bamboo, green pepper 1, salt 1 teaspoon.

The specific method is as follows: peel and shred the water bamboo, shred the green pepper, then add oil to the pot, heat it, add the water bamboo, stir-fry it until it is broken, then add 1 teaspoon salt, add the shredded green pepper and stir-fry it until the green pepper is broken, and then take it out of the pot!