The main ingredients: 200 grams of lean pork, 300 grams of Flammulina velutipes, 4 garlic seedlings, one piece of ginger, one head of garlic, a proper amount of pepper, and 2 millet peppers (according to the degree of spicy eating).

Seasoning materials: 5g of edible salt, 2 tablespoons of Pixian bean paste, 2g of chicken essence, 2 tablespoons of soy sauce 1/,rice wine 1 spoon, egg white1serving, and appropriate amount of dry starch.

Production method:

1, clean the pork, cut it into large pieces with a thickness of 1-2 mm, grab it evenly with yellow wine, egg white, dry starch and a little salt, and let it stand for 20 minutes.

2. Wash the ginger and garlic sprouts, shred the ginger and dice the garlic sprouts; Peel off garlic cloves, wash and cut into pieces; Remove the pedicle of millet pepper, wash it and cut it into dices; Rinse pepper with water, drain and set aside.

3. Jin Liru cuts off the roots and tears them open. Pour a proper amount of water into the pot, add a little salt, bring to a boil, and put the Flammulina velutipes into the pot to cook.

4. Take out the Flammulina velutipes, drain the water and put it into a large bowl.

5. Heat the wok, pour in a proper amount of vegetable oil and burn it to 50% heat (when you hover your hand about 5 cm above the oil surface, it will start to feel hot), pour in ginger, garlic, diced garlic and millet pepper, and stir-fry the fragrance.

6. Turn down the fire, add pepper and Pixian bean paste and stir-fry the red oil slowly.

7. Add a bowl of clear water, bring to a boil, slide the pulped meat into the pot one by one, and cook the meat slices for 1 2 minutes when they become discolored.

8. Add edible salt, chicken essence and soy sauce to taste, and then pour it into a bowl filled with Flammulina velutipes to serve.