1, ingredients: 200g of bean cake, 50g of lean pork 1, 5 Chinese cabbages, a few peppers1,several auricularia auricula, 3 horseshoes, 2 millet peppers, some onion, ginger and garlic, and appropriate amounts of salt, light soy sauce, cooking wine, chicken essence and starch.

2. Slice the lean pork, cut the chopped green onion and Jiang Mo, add a little salt, starch, soy sauce and soy sauce, grab it with your hands, you can add a little water, feel the meat is a little slippery, and marinate for 20 minutes. Slice the pepper, tear the fungus into small flowers, and cut the horseshoe into strips for later use.

3. The bought bean cakes are washed with clear water and gently broken into pieces by hand.

4, put oil in the pot, medium and small fire, start frying bean cakes, oil is slightly more than cooking.

5. Fry until both sides are slightly browned, crispy outside and tender inside. Put aside, start frying meat, heat the pan to cool the oil, pull the pork chops apart, and put them aside.

6, stir-fry the meat, put oil in the pot, put dry peppers, minced garlic, stir-fry and put green peppers, fungus and horseshoes. Stir-fry for a while, put the chopped Chinese cabbage, stir-fry the vegetables until they are soft, put the pork and bean cake just fried, put a spoonful of chicken essence or monosodium glutamate, put a spoonful of salt and stir-fry. Put a little light soy sauce, don't pour it on the dish, pour a little along the side of the pot, stir-fry it twice and take it out. Finally, you can put some coriander according to your own preferences.