1. Boil the water and cook the pasta for 10 minutes. At the same time, cut the pork into small pieces, add soy sauce, salt, cooking wine, sugar, and pepper to marinate. Then break the broccoli florets, cut the eryngii mushrooms into 1/4 round pieces, cut the space pepper, chop the tomato, and mince the ginger.
2. After the pasta is cooked, put on a plate, add two spoons of salad dressing and mix well. Heat up the wok, add butter, heat the butter to melt, add the pork and fry until the color changes, and serve
3. Add a little bit of butter. When the butter is heated and melted, add ginger and sauté, then add broccoli, eryngii mushroom, space pepper, stir fry for a while, add a little pepper, continue to stir fry
4. Add tomatoes, stir-fry until the water comes out, add a small amount of water, add black pepper, white sugar, add the fried meat slices, and stir-fry evenly. Add starch to the red wine, pour into the pot to thicken, cook until thick, add salt at the end. Pour the vegetable sauce on the pre-mixed pasta, mix well and serve
