Ingredients: shredded pork 1 stick, Chinese cabbage 1 slice, smaller onion 1 piece, 2 large water-borne fungus, half red pepper, shredded ginger 1 pinch, and appropriate amount of onion.

1, shredded pork, starch, and a little cooking wine. Wash and dry the cabbage, cut off the leaves, cut into 5 cm long sections, and cut into 0.5 cm wide silk along the vegetable ribs; Shredding auricularia auricula; Peel the onion, wash and shred; Slice red pepper longitudinally.

2. Put the oil in the wok and burn it to 70% to 80% heat, keep it at medium heat, add ginger and shredded pork, and disperse it with a shovel. When the shredded pork turns white, add soy sauce and stir fry.

3. When the shredded pork is wrapped in light soy sauce, add cabbage and auricularia auricula, stir-fry for 1 min, add shredded onion and shredded red pepper, stir-fry until the shredded onion is slightly soft, turn off the heat, and add salt, monosodium glutamate, sesame oil and onion to serve.