Ingredients: green vegetables (I use Chinese cabbage), mushrooms, shredded pork (a small amount)
Ingredients: garlic cloves, oil, salt, soy sauce, cooking wine, starch, vinegar, sugar and chicken essence (monosodium glutamate).
Practice: 1. Blanching: add water to the pot, put a little oil (the vegetables after blanching are green and shiny) and salt, and boil over high fire. When the vegetables just turn green, take them out of the pot, dry them and put them on a plate for later use.
2. Stir-fry: Wash the pan, pour the oil, remove the hot pan from the fire, add garlic cloves (this can prevent garlic from becoming mushy and retain the nutrition of garlic to the greatest extent), and then set the pan on fire. After garlic is fragrant, add shredded pork (shredded pork should be marinated with a small amount of cooking wine and vinegar to remove the fishy smell and hang starch) and shiitake mushrooms until the meat changes color, add soy sauce and sugar, stir-fry for a few times, and then add the prepared water starch to thicken.