1. Material: 200g of pork (lean meat) and 200g of mushrooms (fresh).

Seasoning: lard 75g (refined), salt 3g, cooking wine 10g, onion 15g, starch (corn) 10g, monosodium glutamate 3g, ginger 8g, pepper powder 1g, pepper powder1g. Slice meat and mushrooms separately;

2. Mix meat with salt and cooking wine, and wet starch on the pulp;

3. Use cooking wine, monosodium glutamate, onion, ginger, soup, pepper noodles, pepper noodles and wet starch to make juice;

4. Heat the wok and pour in the oil. When the oil is hot, cut the meat slices and push them with a spoon until the shredded pork is scattered.

5. Stir-fry the mushrooms for a few times, add the appropriate juice after the fragrance, and turn evenly when bubbling.