1. Cut the tomato into small pieces, cut the Flammulina velutipes into sections, and chop the garlic.

2. Pour an appropriate amount of olive oil into the hot pot, and pour in garlic to saute.

3. Pour in the diced tomatoes and stir-fry the ketchup, then add the Flammulina velutipes and stir-fry for a while, then add 1.5 tablespoons of soy sauce and stir well.

4. Immediately add 2 tablespoons of water, cook a little, add shallots, sprinkle some pepper and serve.

2. Flammulina velutipes

1. Cut off the root of Flammulina velutipes and wash it for later use. Put oil in the pot. When it is 6% hot, add garlic and Xixian bean paste in turn and fry for about 3 seconds.

2. Stir-fry the bean paste until fragrant, then add 6 ml of clear water, and add Flammulina velutipes after the fire is boiled.

3. After boiling, add the fat beef slices, turn them quickly with chopsticks, let the fat beef slices disperse in the soup, and cook for 1 minute. When the fat beef slices change color, turn off the heat and sprinkle with chopped green onion.

3. Fried shredded pork with Flammulina velutipes

1. Shred lean pork, add a little soy sauce, salt and starch, mix well and marinate slightly.

2. Wash and shred the red pepper. Tear Flammulina velutipes into shreds except the bottom old terrier.

3. Put the oil in a hot pan. When the oil is hot, put it in a Jiang Mo wok, slice the marinated shredded pork and stir-fry until it becomes discolored.

4. Heat the remaining oil again, add Flammulina velutipes and shredded red pepper, stir fry, add salt and light soy sauce to taste.

5. Pour in the fried shredded pork and stir well.

6. drizzle a little Chili oil and sprinkle with chopped green onion.