1. Small fried shredded pork. Ingredients: 1 handful of shredded pork, 1 piece of Chinese cabbage, 1 onion, 2 agaric flowers, half red pepper, 1 pinch of shredded ginger, and appropriate amount of onion. Seasoning: 1 tablespoon starch, salt, cooking wine, monosodium glutamate, soy sauce, 1 tsp sesame oil. Practice: Mix 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 .5 cm wide silk along the vegetable ribs; Shredding auricularia auricula; Peel the onion, wash and shred; Slice red pepper longitudinally. Heat the oil in a wok to 7% to 8% heat, keep it at medium heat, add shredded ginger and shredded pork, and disperse with a shovel. When the shredded pork turns pale, add soy sauce and stir fry. When the shredded pork is wrapped with light soy sauce, add Chinese cabbage and auricularia auricula, stir-fry for 1 minute, add shredded onion and shredded red pepper, stir-fry until the shredded onion is slightly soft, turn off the heat, add salt, monosodium glutamate, sesame oil and chopped onion, and mix well to serve.

2. Fried shredded pork with silver teeth. Ingredients: 2g lean pork, 25g bean sprouts (silver buds), shredded ginger and chopped green onion. Seasoning: 1 tsp each of salt, monosodium glutamate, cooking wine and starch. Practice: Rinse and drain the pork, cut it into shreds slightly thicker than bean sprouts, and mix well with cooking wine, starch and a little oil. Rinse the bean sprouts with running water and remove the bean skin. Heat the oil, then add shredded ginger and shredded pork and stir fry. Stir-fry shredded pork until it is 8% ripe, add bean sprouts, stir-fry for 1 ~ 2 minutes, add salt and monosodium glutamate when the bean sprouts are slightly soft, turn them over evenly, and sprinkle with chopped green onion.