Prepare as follows:

Preparation materials: dried mushrooms, bamboo shoots, broken rice sprouts, minced pork, millet pepper, fresh dew, umami juice, white sugar, chicken Powder, monosodium glutamate, pepper, cooking wine, residue-free oil, pure sesame oil, fresh pepper oil, salad oil.

1. Soak the dried mushrooms in hot water of 50-60 degrees for 60-90 minutes, then wash them with tap water at room temperature, drain them, and grind them with a large-eye sieve of a meat grinder. 0.5-0.8 cubic centimeters are ready for use.

2. Open the bag of bamboo shoots and pour them into tap water at room temperature. Wash them once. Cut them into 0.5-0.8 cubic centimeters with a knife. Put them into 100-degree boiling water and boil them for 1-2 minutes. Drain the water and set aside.

3. Heat the wok, pour in the processed dried shiitake mushroom particles and bamboo shoot particles, stir-fry over medium heat until the skin of the bamboo shoots becomes wrinkled, and set aside for later use.

4. Wash the pot and heat it up, pour in salad oil and cook it at 110 degrees, then add the minced pork, stir-fry at 115 degrees, then add the broken rice sprouts and minced millet pepper, stir-fry When the temperature reaches 115 degrees, add no-residue oil, fresh pepper oil, and pure sesame oil and stir evenly.

Add fresh dew, Maggi umami juice, sugar, chicken powder, monosodium glutamate, pepper, cooking wine, chives and fried mushrooms and bamboo shoots, stir evenly again and serve. Once cool, pack.