Ingredients: pork (lean meat)150g, egg100g.

Accessories: 50g cucumber, 5g auricularia auricula (dried) seasoning: 5g onion, 5g ginger, 3g salt, 5g cooking wine, 20g sesame oil 10g peanut oil, 2g monosodium glutamate and starch 10g (pea).

Exercise:

1. Knock the eggs into a bowl and mix them evenly with chopsticks. Slice the lean pork, add a little egg white and wet starch and mix well.

2. Cucumber is cut into long sections with an oblique knife, flattened and then cut into diamond-shaped blocks with a straight knife. Soak dried fungus and tear it into small pieces.

3. When the wok is heated to 50% heat, put the meat slices into the meat slices, take them out and drain the oil.

4. Heat oil in the pot, add chopped green onion and Jiang Mo, cook wine and water, add meat slices, season with refined salt and monosodium glutamate, add auricularia and cucumber slices, pour eggs into the pot, stir slowly and evenly, and pour sesame oil out of the pot.

Production skills:

Due to the technical problems of lubricating oil, 300 grams of peanut oil should be prepared.

It is suggested that raw cucumber can inhibit the transformation of sugar into fat and lose weight. Auricularia auricula has the functions of nourishing and strengthening, promoting blood circulation and balancing nutrition.