1. Cut the pork into shreds about 7 cm long and 0.3 cm thick. Cut the asparagus and fungus into julienne strips, and serve the shredded pork in a bowl.

2. sugar, vinegar, soy sauce, green onions, wet starch and broth in the same bowl (not mixed with the shredded meat), into a gravy.

3. frying pan on high heat, under the lard burned to 60% hot, under the shredded meat fried loose, add ginger, garlic and chopped pickled red chili pepper fried flavor, and then add asparagus, fungus fried a few times, and then cooked into the gravy, upside down a few times that is.

Practice 2

1. Cut the pork into shreds about 7 centimeters long and 0.5 centimeters thick. Cut the yucca slices and fungus into julienne strips, and put them into a bowl with the shredded pork, and add the fish-flavored shredded pork seasoning.

2. frying pan on a high flame, under the lard burned to 60% hot, under the shredded meat fried loose, add ginger, garlic and chopped pickled red pepper fried flavor, and then add yucca slices, fungus fried for a few times, and then cooked into the gravy, upside down for a few times that is. This method is perfect for the fast pace of today's society.

Practice 3

Materials: 250 grams of lean meat, 70 grams of fungus, half a carrot, 30 grams of pickled peppers, 2 green onions, 1 small piece of ginger, 5 cloves of garlic, cornstarch

Seasoning: Cooking Oil, Soy Sauce, Broth, Vinegar, Salt, Sugar, Chicken Essence

Practice: 1. Wash the lean meat and cut it into thick shreds, put them into a bowl, and mix them well with salt and cornstarch.

2. Onion, ginger and garlic washed and shredded standby.

3. Cut the fungus and carrots into julienne strips.

4. Sugar, soy sauce, vinegar, salt, green onion, ginger, garlic, broth, fish bone powder, water, starch into fish sauce. 5. pot of oil, burned to fifty percent of the hot oil when poured into the shredded meat, stir-fried and then into the pickled peppers, to be stir-fried when excellent, and then the fungus, carrots and fish sauce poured into the rapid frying a few times can be.

Features: red color, hot and sour, salty and sweet.

Chef's tip: Cutting the shredded meat should be rigorous knife skills, thickness, length should be appropriate, not even knife.

Practice 4

Materials

Main Ingredients

Main Ingredients: 150 grams of pork loin Ingredients: 2 green peppers, water fungus (according to their own preferences)

Supplements: green onion, ginger, garlic, salt, a little cooking wine, and a small spoon of cornstarch (marinate shredded pork)

Seasoning: two tablespoons of oyster sauce, a large spoon of soy sauce, a large spoon of vinegar, A tablespoon of sugar, a tablespoon of bean paste (chopped), a tablespoon of chopped dried chili or use chopped pickled peppers; (Note: a tablespoon is a tablespoon, equal to 15 ml)

Practice:

Step 1: Cut the meat into julienne strips and marinate for 10 minutes in a pinch of salt, cooking wine, and cornstarch

Step 2: Shred the fungus and peppers

Step 3: Chop the onion, ginger, and garlic and set aside

Step 3: Cut the green onion, ginger, and garlic. Step 4: Mix the sauce (this is my own sauce)

Step 5: Heat the oil in a frying pan, add the onion, ginger and garlic, then add the shredded meat and stir-fry

Step 6: Stir-fry the shredded meat until it turns white, then add the sauce and stir-fry it well

Step 7: Pour in the green peppers and the fungus, and add a little bit of water to a small bowl of sauce, then add it and stir-fry until the sauce becomes white. Add in and stir fry until the sauce thickens and coats the shredded meat and toppings evenly. The seasoning does not have salt and chicken essence, this is because the oil and soy sauce together with the salty, fresh taste, do not need to add other seasonings, you can also add a little soy sauce to make the color better