Tools/materials: 2 pieces of dried bean curd, 25g of fungus, 0/00g of pork, 0/piece of green pepper, and half a carrot.
Onion, ginger, garlic, salt, monosodium glutamate, pepper, starch, cooking wine, soy sauce and oil.
0 1 Soak Auricularia auricula in warm water quickly, clean the soaked Auricularia auricula, and control the water for later use.
Rinse the dried bean curd with water, control the moisture, and cut into diamond-shaped pieces.
Rinse the meat with water, control the moisture and cut it into thin slices.
Peel the carrot, wash it with clear water, control the moisture, and cut it into diamond-shaped pieces. Wash the green pepper with clear water, control the moisture, and cut into diamond-shaped pieces.
Cut onion, ginger and garlic into sections for later use. Put a little starch in the bowl, add water and hook it into a thin paste. Put it aside.
Blanch the dried tofu with water, put it in a pot for one minute, take it out, and control the moisture for later use.
Add hot oil to the pot. The oil is hot, put the pepper in the pot and stir-fry the meat.
Stir-fry until the meat is slightly white, add onion, ginger and garlic, add cooking wine and a little soy sauce.
Immediately add auricularia auricula and stir-fry until the auricularia auricula is transparent, and add carrot slices and stir-fry.
10 stir-fry carrot slices until soft, add dried bean curd, add salt, stir-fry slightly, add a little water and simmer for a while.
1 1 Cook for about one minute, add green peppers, stir-fry over high heat, and then add the prepared thin sauce.
12 juice is thick, add monosodium glutamate, turn off the fire and take out the spoon.