1. 1. Cut the pork into slices and place in a bowl. Add 1 teaspoon of light soy sauce, 1 teaspoon of cooking wine (brandy in this sticker), 1/4 teaspoon of salt, half a teaspoon of dark soy sauce, appropriate amount of pepper and half of the sugar around your index finger. When the glue is up, add about 1 teaspoon of water, and then grasp until the water is absorbed, add about half a teaspoon of water starch, and grasp it with your hands;
2. 2. Slice the mushrooms and blanch them. Add 1 teaspoon of salt and a few drops of oil when blanching the water, so that the blanched mushrooms are brighter and have a little bottom flavor. If the corncob is fresh, it should also be blanched. Canned food can avoid blanching;
3. 3. Raise the pan, heat the pan and release the oil, then pour the meat slices, wait a while, use a spoon or spatula to spread, fry the meat until the color is just cooked, set it aside;
4. 4. Put ginger slices and garlic in a separate pot;
5. 5. Pour the mushrooms and corn cob after the aroma is out, add salt and pepper noodles, and stir fry a few times;
6. 6. Pour in the fried pork slices, pour an appropriate amount of cooking wine along the side of the pot, sprinkle a few drops of sesame oil, and take a few strokes to serve.
Tips:When marinating meat, use a larger container, let your hands grasp the marinating in ample room, first put cooking wine, salt, light soy sauce, soy sauce, sugar, grasp and marinate until the glued meat is sticky, and then put water, starch and oil, etc. The meat is refreshing and tasty.
