It’s a dish that everyone in the family likes. It’s easy to cook at home.


250g plum meat
Appropriate amount of Auricularia auricula
Half a carrot
Appropriate amount of garlic sprouts
1 tablespoon Pixian bean paste
1 teaspoon of soy sauce
2 teaspoons rice vinegar
3 teaspoons sugar
A little white pepper
1 teaspoon starch
Moderate salt
1 section of scallion
2 slices of ginger
Two cloves of garlic
2 tablespoons cooking wine


Step 1
Slicing garlic moss and carrot

Step 2
Soak Auricularia auricula in warm water, clean it and cut into filaments

Step 3
Mince ginger and garlic, chop green onion

Step 4
Shredded pork with salt, cooking wine, white pepper, starch and water

Step 5
After sizing, add a few drops of cooking oil and marinate for 5 minutes

Step 6
In a small bowl, add soy sauce, rice vinegar, sugar, water, scallion and starch. Stir well and set aside

Step 7
Heat the oil in a hot pan to 40-50% heat, then add the shredded meat (don't turn it over to avoid desalting)

Step 8
Add shallot, half ginger and garlic, cook in cooking wine, stir well, until the meat turns pink, then remove and set aside

Step 9
Add oil to the original pan, add Pixian bean paste under low heat, stir fry out red oil, add half of ginger and garlic, stir fry out fragrance

Step 10
Add vegetables and stir well

Step 11
Add shredded meat and stir fry for about 1 minute

Step 12
Pour in a bowl of juice, collect the juice evenly, and then out of the pot