A handful of wild auricularia auricula, fat and lean pork 100g, appropriate amount of Chili noodles, chopped green onion, minced garlic, appropriate amount of Jiang Mo, yellow rice wine 1 spoon, vinegar 1 spoon, soy sauce 1 spoon, white sugar 1 spoon, and raw rice flour/kloc-.

Exercise:

1. Mix fish sauce first: add appropriate amount of chopped green onion, minced garlic, Jiang Mo, 1 tablespoon of yellow rice wine, 1 tablespoon of vinegar, 1 tablespoon of soy sauce, 1 tablespoon of sugar, 1 tablespoon of water starch and appropriate amount of salt. 2. Soak wild auricularia auricula in water for one night in advance (high-quality auricularia auricula need not be washed with flour, and the old roots need not be removed), and tear the big flowers into small flowers; Cut the meat into pieces and season with salt, soy sauce and cornstarch. 3. Pour the oil in the wok and stir-fry the meat slices (the oil in the wok is cool and the meat slices are tender). Once the color changes, turn off the fire. 4. Heat it to 50% on medium and small fire, stir-fry the Chili noodles slowly with onion and ginger, stir-fry the fungus and then fire (put down the fungus and then fire, otherwise the Chili noodles will be easy to paste). 5. Stir-fry until the auricularia auricula is cut off, add the mixed fish-flavored sauce and meat slices, and stir-fry evenly until the soup in the pot is thick and translucent.