1. Ingredients: 200 grams of thorn wei meat, 50 grams of bamboo shoots, 50 grams of yellow claws, and 50 grams of water fungus.

2. Seasoning: cooking wine, refined salt, monosodium glutamate, soy sauce, chopped green onion, ginger slices, wet starch, pepper, flower

pepper water, lard.

Preparation method:

1. Wash and slice the hedgehog meat. Remove cucumbers, wash and slice into slices. Wash and remove impurities from the fungus and tear into small pieces.

2. Heat the oil pan, add onions and ginger and stir-fry until fragrant, add hedgehog meat and stir-fry, add soy sauce, cooking wine, and Sichuan peppercorns

Stir-fry with water for a few times, add refined salt, Stir-fry bamboo shoot slices, cucumber slices and fungus until the flavor is absorbed, thicken the gravy with wet starch,

add pepper and MSG and stir evenly, remove from the pan and serve on a plate.