Pork shredded. Marinate for 10 minutes with a small amount of soy sauce and raw flour.
Wash the mushrooms and seafood mushrooms. Cut the onion, ginger shredded, garlic and granules.
Big fire. Two spoons of oil in the pot, turn to low heat when the oil is burnt to 7,8 minutes. (The conversion of the heat is very important~) Put the marinated pork into the pan and pull it open. After the pork is discolored, it will be ready for use.
Big fire. First stir the garlic and ginger in a pan.
Drain the oyster mushrooms and stir fry in the pan. Pour in the right amount of rice wine. (Instead of adding water to prevent the bottom of the focus.)
After the oyster mushrooms are out of the water, the fried pork is placed in the pan. Season with salt. Continue to stir fry.
Before the pan, add chicken essence and sugar to taste. Turn a small fire, put the onion section into the pot, turn it over and cook it.
Otaru: 1) Properly marinated before roasting, it can be more flavorful and smoother. 2) When frying meat, use hot pot hot oil to fry the simmer to maintain a smooth and smooth taste. 3) Replacing the water with rice wine can make the taste of the dish more intense. 4) Add a little sugar to make the dish fresh.