1. Material: Tricholoma matsutake 200g, pork 500g, 3 colored peppers, appropriate amount of ginger, scallion 1 spoon, soy sauce 1 spoon, cooking wine 1 spoon, starch 5g, sugar 1 spoon, and chicken essence/kloc.

2. After the pine mushrooms are thawed, put them on a plate for later use.

3. Put some soy sauce, cooking wine and water starch in the sliced meat and mix well.

4. The oil pan is hot, so put the meat in and smoke. When the meat begins to change color a little, immediately pick it up and put it on a plate for later use.

5, put oil in the pot to burn spicy, add ginger slices to fry until white, fry the fragrance and remove the ginger slices.

6. Add colored peppers and green onions, sprinkle some salt and stir fry a few times.

7. Put the pine mushrooms and meat slices in, sprinkle a little sugar and chicken essence, turn the scraper a few times and put it on the plate.