Method 1: Two fresh pork loins, about 250g, three red peppers, ginger, salt, chicken powder, vegetable oil, vinegar, cooking wine, onion and corn flour. Cut the pork loin in half, remove the waist, cut it into flowers, shred the ginger and red pepper, and dice the onion. Remove blood from kidney flower, add ginger, soy sauce, cooking wine, vinegar, salt, raw powder and chicken powder for pickling. Add red pepper to the hot pot and stir-fry until it is 80% cooked. Boil the vegetable oil in the pot, then pour in the marinated pork loin and stir fry over high fire. Add red pepper when cooked, add a little oil, pepper and salt, add a little chicken powder and raw onion, and take out the pot. It's best to add a little Chili sauce to this dish in Hunan.

Method 2: 400g pork loin, auricularia auricula 10g, 25g winter bamboo shoots, 75g oil, 5g soy sauce 10g onion, 5g ginger juice, 8g cooking wine, 3g monosodium glutamate, 5g garlic slices, soup and starch. A piece of pork loin is peeled in the middle, and the wheat ear flower knife is cut into pieces. Wash the fungus and cut the winter bamboo shoots into pieces slightly smaller than the waist flowers. Put the soup, soy sauce, cooking wine, ginger juice, monosodium glutamate, garlic slices and starch into a bowl and mix them into thick juice. Blanch the fungus with boiling water first, and then control the water. Stir-fry for a long time, put oil on the fire until it is 70% to 80% hot, add the cooked kidney flower, quickly control the oil when it is slightly slippery, scoop in the base oil, add the chopped green onion, stir-fry, pour the sauce on the kidney flower, fungus and winter bamboo shoots, stir-fry quickly and pour the cooked oil for a long time.