How to Make Shredded Pork in Sauce

 Home-style Wood Ear Slices Wood Ear with Lean Pork and Cucumber
Materials Dried White Spine Bamboo Fungus Dried Black Fungus 3 pieces Dried Yellow Flowers 10 grams Pork Lean Rib Meat 300 grams Cucumber 1 stalk Sliced Large Onion 8 slices Eggs 2 pieces Cooking Wine 3 milliliters  Soysauce 1 tablespoon (15 milliliters) Salt 3 grams Glutinous Oil 1 milliliter Cornstarch 3 grams Sugar 3 grams Water Cornstarch 30 milliliters

1) Soak dried black fungus and yellow flowers in cold water for 1 hour. Clean them after soaking.2) Tear the black fungus into pieces, cut the yellow flowers into segments.3) Slice the large onion.4) Clean the cucumber and slice it into rhombus shapes.
5) Cut the lean rib meat into thin slices. Marinate with cooking wine and cornstarch for 5 minutes.6) Beat the eggs, add a little water and a few drops of cooking wine.
7) Heat oil in a pan to 70% hotness, then pour in egg liquid and quickly scramble it. Remove after cooking well.
8) Re-heat the oil in the same pan, sauté large onion slices until fragrant, add lean rib meat slices and cook until they turn color. Add black fungus slices and yellow flower segments, stir-fry a few times. Season with soysauce, salt, sugar and a little water, continue cooking for 2 minutes.
9) Add cucumber slices and stir-fry evenly. Drizzle with water cornstarch to thicken the sauce.


Colorful Wood Ear Slices
Materials Pork Eggs, Black Fungus, Yellow Flower Cauliflower Chinese Leek Radish 

Cucumber 1) Slice the lean meat into strips and place it in a container, then mix with cornstarch and cooking wine. 2) Beat the eggs and scramble them until well done. Cut them into thin strips when cool enough.

3) Dice the black fungus, slice the radish, cut the Chinese leek into inch-long pieces.4) Heat a pan with vegetable oil, stir-fry the lean meat strips until they change color. 5) Add the black fungus and radish slices, stir-fry until soft. Season with soysauce and salt.

6) Add the egg strips and Chinese leek, stir-fry evenly, then pour in water cornstarch to thicken the sauce.Carrot cut into strips, spring onion cut into inch-long pieces

4 Heat the wok and add plant oil, then stir-fry the lean meat slices until they change color

5 Add wood ear mushrooms and carrot, stir-fry until soft, then add soy sauce and salt to mix well

6 Add egg white strips and spring onion, stir-fry until evenly combined