Version 1:

◆ Recipe ingredients: 250 grams of pork leg, 100 grams of tender bamboo shoots, 1 egg, 15 grams of sugar, 15 grams of vinegar, 200 grams of raw oil, 10 grams of sesame oil, 2.5 grams of MSG, 10 grams of soy sauce, 5 grams of refined salt, 10 grams of Sichuan Pixian bean paste, 5 grams of rice wine, 15 grams of water starch, appropriate amount of pepper, a little chopped green onion and minced ginger.

◆ Production process:

1. Cut the pork leg into 6 cm long, 0.2 cm wide and thick shreds, mix well with wine and salt, and add beaten eggs , cornstarch and sizing. In addition, mix sugar, soy sauce, vinegar, monosodium glutamate, and aquatic starch in a small bowl and set aside.

2. When the pot is 60% hot, add oil, then stir-fry the shredded pork until it is loose. Add the pot to the pot with a colander and drain off the oil. Leave remaining oil at the bottom of the pot, add chopped green onion, minced ginger, and bean paste and stir-fry until fragrant. Add shredded bamboo shoots and stir-fry the shredded pork. Then pour a small bowl of seasoning into the pot, stir-fry a few times, and add MSG. Then add thin gravy, sprinkle with pepper, pour sesame oil and serve in a pot.

Version 2:

◆ Recipe ingredients: 350 grams of pork. 100 grams of water-fat orchid slices, 25 grams of water-fat fungus, and 15 grams of pickled chili. 3 grams of salt, 5 grams of ginger, 10 grams of garlic, 10 grams of green onions, 50 grams of vegetable oil, 10 grams of soy sauce, 5 grams of vinegar, 15 grams of sugar, 1 gram of MSG, and 25 grams of soy flour.

◆ Production process: Cut the pork into shreds about 7 cm long and 0.3 cm thick, add salt, water and soybean flour and mix well. Wash the orchid slices and fungus, cut into shreds, soak in the red pepper and chop finely; cut the ginger and garlic into fine pieces, and cut the green onion into flowers. Use soy sauce. Vinegar, sugar, monosodium glutamate, water soybean powder, fresh soup, and salt are mixed into gravy. Put the wok on a high fire, heat the oil (about 180℃), stir-fry the shredded pork until loose, soak the pepper, ginger and minced garlic in the mouth and stir-fry until fragrant, then add it. Stir-fry the fungus, shredded orchid slices and chopped green onions, add the gravy, quickly stir the pot and serve.

Version 3:

◆ Recipe ingredients: 200 grams of lean pork, 20 grams of Sichuan pickled pepper (either bean paste or pepper paste), 20 grams of sugar, 15 grams of vinegar, soy sauce 15g, 1.5g refined salt (used in two times), 1g MSG, 15g cooking wine, 25g water starch (used in two times), 100g cucumber (magnolia slices, bell peppers, etc. can be used), 50g water fungus, 50 grams of onion, ginger, garlic, and 50 grams of peanut oil.

◆ Production process:

1. Cut the meat into 3 cm long filaments and slurry with a little salt and starch. Shred the cucumber, mince the onion, ginger and garlic. Use sugar, vinegar, soy sauce, cooking wine, salt, monosodium glutamate, and water starch to prepare the juice.

2. Heat the pot, add oil to the pot, stir-fry the shredded pork, then add the pickled chili (chop finely), ginger and garlic into the pot and stir-fry until fragrant, then add the cucumber and Add the wood mushroom, stir-fry for a while, add the right juice and chopped green onion, stir-fry evenly.

Version 4:

Ingredients: 300 grams of pork tenderloin, 10 bamboo shoots of black fungus, 200 grams of minced green onion, 1 tablespoon (15 grams), 1 tablespoon of minced ginger (15 grams), 1 tablespoon of minced garlic ( 15g) 4 tablespoons chopped pepper (60g)

Seasoning: 1 tablespoon soy sauce (15ml) 2 tablespoons vinegar (30ml) 1 teaspoon cooking wine (5ml) 1 tablespoon sugar (15ml) 1/2 teaspoon salt ( 3g) 1/2 teaspoon of sesame oil (3ml) 3 tablespoons of water (45ml) 4 tablespoons of water starch (60ml, used in 2 times)

Method:

1) Cut the pork loin Shred. Soak black fungus in warm water at 40 degrees Celsius, wash and cut into shreds. Shred the bamboo shoots. Finely mince onion, ginger and garlic.

2) Put the shredded pork into a bowl, add water and starch, mix well and marinate for 5 minutes. Put the minced green onion into a bowl, add soy sauce, vinegar, cooking wine, sugar, salt, sesame oil, water and water starch, stir well and set aside.

3) Heat the pan and pour in the oil. When the oil is 70% hot, add the shredded meat and stir-fry until the shredded meat changes color and becomes dehydrated. Use a shovel to shovel to one side of the pan and pour in the garlic. Stir-fry the minced ginger and chopped pepper until fragrant, then mix with the shredded pork.

4) Pour in shredded bamboo shoots and shredded fungus, stir-fry for 2 minutes, then pour in the prepared juice, stir-fry from bottom to top for 20 seconds, wait until the soup is slightly sticky and take it out of the pot.

Heat the pan and pour in the oil. When the oil is 70% hot, add the shredded meat and stir-fry until the shredded meat changes color and becomes dehydrated. Use a shovel to shovel to one side of the pan and pour in the minced garlic and ginger. Stir-fry the chopped pepper until fragrant, then mix with the shredded pork. Pour in shredded bamboo shoots and shredded fungus, stir-fry for 2 minutes, then pour in the prepared juice, stir-fry from bottom to top for 20 seconds, wait until the soup is slightly thick, and take it out of the pot.