2. Stir-fried lettuce with shredded pork: prepare 1 lettuce, 1 auricularia, 150g lean meat, bean paste, ginger, onion, garlic and soy sauce (soy sauce, vinegar, sugar, starch, vegetable oil, monosodium glutamate, cooking wine and pepper). Shred lean meat, salt, soy sauce, cooking wine 10 minutes. Peel and shred lettuce, marinate with salt for a while, and squeeze out the water. Soaking Auricularia auricula, removing pedicels, and shredding; Chopped green onion and minced ginger and garlic. White sugar, starch, soy sauce, soy sauce, vinegar, pepper, monosodium glutamate and water are mixed into fish-flavored juice. Heat oil in the pan, add shredded pork and slide. Add bean paste, chopped green onion and minced ginger and garlic and stir-fry until fragrant. Add shredded lettuce and shredded fungus and stir fry. Cut the lettuce, cook it in the prepared fish-flavored sauce, stir-fry it quickly and evenly, and take it out of the pot.
3. Mushroom lean meat method: Prepare main ingredients: lean pork 200g, fresh mushrooms 200g, lard 75g, salt 3g, cooking wine 10g, onion 15g, corn starch 10g, monosodium glutamate 3g, ginger 8g, and pepper powder1g.. Slice meat and mushrooms separately; Mix meat with salt and cooking wine, and paste with wet starch; Mixing cooking wine, monosodium glutamate, onion, ginger, soup, pepper noodles, pepper noodles and wet starch into juice; Heat the wok and pour in the oil. When the oil is hot, put the meat slices and push them with a spoon until the shredded pork is scattered. Stir-fry the mushrooms for a few times, then pour in the appropriate juice and turn them evenly when bubbling.