Ingredients: 200 grams of lean pork, 300 grams of Flammulina velutipes, 4 garlic seedlings, one piece of ginger, one head of garlic, appropriate amount of pepper and 2 millet peppers (depending on 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. Wash the pork, cut it into chunks with the 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 ginger and garlic sprouts, shred ginger and dice garlic sprouts; Peel garlic cloves, wash and cut into pieces; Remove the pedicle of millet pepper, wash and cut into diced; Rinse pepper with water and drain for later use.

3. Jin Liru cut off the root and tore it. Pour the right amount of water into the pot, add a little salt, boil and put the Flammulina velutipes into the pot to cook.

4. Take out Flammulina velutipes, drain and put it in a large bowl.

5. Heat the wok, pour in a proper amount of vegetable oil and heat it to 50% (when your hand hovers 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 until fragrant.

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

7. Add a bowl of water, boil it, slide the pulped meat into the pot one by one, and cook the meat slices for 2 minutes after discoloration.

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