Ingredients: 200 grams of pork (rear buttock tip), 0/00 grams of Olay tablets/KLOC.

Accessories: Tricholoma 25g.

Seasoning: 40g soy sauce, 3g monosodium glutamate, cooking wine 10g, vinegar 10g, 5g sesame oil, 20g lard (refined), 5g onion, 5g ginger, 5g garlic (white skin) and 5g starch (corn).

Characteristics of changing knife meat:

The entrance is soft and delicious, without juice and fragrant.

The practice of changing knife meat:

1. Cut pork (pig's butt tip) into large pieces, and then cut it into matches-thick silk; 2. Soak the slices of Magnolia officinalis, wash them, cut them into matches-thick filaments, and blanch them with boiling water; 3. Shred onion, ginger and garlic for later use; 4. Add base oil to the spoon, heat it to 40%, stir-fry the shredded pork, and pour a little oil while frying; 5. When the water content of shredded pork is almost dry, add onion, ginger, garlic and Flos Magnoliae, stir fry slightly, and add soy sauce to stir fry quickly; 6. After it turns deep red, add the washed Tricholoma and chicken and duck soup to simmer slightly, add monosodium glutamate and wet starch to stir fry, pour out the remaining oil, cook wine and vinegar, and pour the sesame oil out of the pot.

Tips for changing knives to make meat:

1. Knife molding should be uniform, temperature should be controlled, and it is advisable to dry water;

2. Magnolia slices are cooked in hairy soup for half an hour to change knives, which is delicious.