Exercise:

1, pork tenderloin with white tendons removed, sliced, and mixed with salt, pepper, cooking wine and monosodium glutamate; Hang the paste with egg white and soybean flour.

2. Cut the mushrooms and cut the magnolia. Cut onion, slice ginger and garlic, soak pepper, remove seeds and cut into oblique blades. The shell is divided into 5 cm square (or round) pieces. Mix soy sauce, pepper, cooking wine, monosodium glutamate, sugar, vinegar, salt, bean powder and fresh soup into thick juice.

3. Put the wok on the fire, add the pork fat and heat it (about 180℃), stir-fry the meat slices in the wok, smooth them and pour them into the colander. Leave the bottom oil in the pot, add mushrooms, magnolia slices, pickled peppers, ginger, garlic and onion, stir-fry the meat slices evenly, cook the sauce, add pea sprouts, collect a little, put it in a bowl, put the crispy rice in a boiled plain oil pot and fry until yellow. Pick it up as soon as it floats, put it in a wok, pour a little boiling oil on it, and serve the crispy rice and fried meat slices at the same time. Pour the meat slices on the crispy rice while it is hot.

Because the crispy rice is very hot when fried, and the sliced meat is very soup, there will be a crackling sound when handed over! Generally, the sliced meat is cooked first, then the crispy rice is fried, and the crispy rice is served when it is very hot. When the crispy rice is cold, there is no sound!