Ingredients for fried shredded pork with king oyster mushroom: 200 grams of king oyster mushroom; 100 grams of lean pork; 2 green peppers; 1 teaspoon of Pixian bean paste; 2 small spoons of light soy sauce; 1 small spoon of tapioca starch; a small amount of white sugar;

A small amount of MSG; an appropriate amount of salt; two halves of garlic; appropriate onions. Method 1. Cut lean pork into shreds, add tapioca starch and light soy sauce, stir and marinate for 10 minutes 2. Cut king oyster mushrooms into thick shreds 3. Put in hot water

Blanch for about 30 seconds, then pick it up, use cold water to cool it, and drain it. 4. Cut the green pepper into shreds, peel and dice the garlic, cut the green onion into strips, and mince the bean paste. 5. Heat the oil in the pan, add the meat slices, and cook

Stir-fry until the color fades, then scoop it out and set aside. 6. Leave the base oil, add watercress and garlic, stir-fry over low heat until it becomes chili oil. 7. Add green peppers, king oyster mushrooms, and meat slices until red, stir-fry quickly. 8. Add salt, white sugar, MSG,

Stir-fry the soy sauce and soy sauce evenly, add the donut and stir-fry twice quickly.

Ingredients for scrambled leek and eggs: 400g amaranth, 2 raw eggs, 3g salt, 5ml rice wine, 5ml light soy sauce, 3g sugar.

Method: 1. Wash the amaranth and cut into strips. Crack the raw eggs into a bowl, pour in the rice wine, and mix well.

2. After the pan is hot, add oil, pour in the egg liquid and stir-fry with chopsticks until scattered, then take it out and set aside.

3. Add oil to the pot again. When it is 7 minutes cooked, add the amaranth and stir-fry. Add salt, sugar and light soy sauce. Stir-fry for 20 seconds. Then add the eggs and stir-fry for 5 seconds.

? Stir-fried lean meat with white fungus Ingredients: Pork tenderloin, white fungus, bell pepper, hot pepper, oil, soy sauce, green onion, rice wine, tapioca starch, bean paste Method: 1. Soak the white fungus for 12 hours.

After soaking, wash and cut off the light yellow lumps at the roots with scissors.

Tear the white fungus with your hands.

Cut the pork tenderloin into thin strips, mix well with Shaoxing wine, light soy sauce and corn starch and marinate for 10 minutes.

Remove the stems and seeds from the green and red peppers, wash them and cut them into thin strips.

Cut green onions into thin strips.

2. Chop Chengdu Pixian chili sauce finely and set aside.

Pour cold water into the pot, heat the fire until it is burning, add the white fungus and cook for 5 minutes, then remove.

3. Add oil to the pot, and when it is 8 minutes cooked, add the shredded pork and stir-fry until it is cooked, then remove it.

Pour a small amount of oil into the pot, pour in Chengdu Pixian chili sauce and green onions, stir-fry the spicy oil, add white fungus and green and red pepper shreds, stir-fry for 2 minutes, return the fried meat slices and stir-fry twice.

Can.