Ingredients: 200g of winter bamboo shoots, 50g of pork 1 00g, 50g of auricularia auricula, 30g of shredded green pepper, 5g of starch, 2g of pepper, 5g of soy sauce, 8g of cooking wine, 5g of shredded ginger, 3g of salt, 50g of chicken essence1g, and a proper amount of salad oil.

Practice: Wash and shred pork, add starch, pepper, soy sauce and cooking wine to size and taste, and shred winter bamboo shoots and fungus. Heat the oil pan, add the shredded pork, stir-fry until it changes color, and serve. Heat the wok with oil, add shredded ginger and green pepper, stir-fry until cooked, add fungus, winter bamboo shoots and shredded pork, and season with salt and chicken essence.

Stir-fried kidney

Ingredients: 400g pork loin, winter bamboo shoots, green pepper slices, red pepper slices, garlic slices, soy sauce, salt, cooking wine, monosodium glutamate, cooked chicken oil, clear soup, salad oil, ginger juice and starch.

Practice: open the pork loin from the middle, remove the waist, cut it with a grain knife, and then cut it into pieces. Slice winter bamboo shoots. Add clear soup, soy sauce, cooking wine, ginger juice, salt, monosodium glutamate, garlic slices and starch into the bowl and mix well to make a thick juice. Blanch the kidney flower in boiling water, drain it, add 70% to 80% hot oil to lubricate and drain it, then pour it back into the wok together with the sliced winter bamboo shoots, green peppers and red peppers, then pour in the sauce, stir-fry it quickly with high fire for a few times, and see that the sauce has attached to the kidney flower, pour in the cooked chicken oil, and serve.