How to cook fried spoon meat?

Ingredients: 500g pork (fat and thin).

Accessories: 60g of green garlic, auricularia auricula 15g (water hair).

Seasoning: soy sauce 3g monosodium glutamate 1g lard (refined) 40g pepper (red, sharp and dried) 5g sugar 2g salt 2g cooking wine 15g each.

The practice of frying spoon meat:

1. Pork with skin is cut into pieces 6 cm long, 3 cm wide and 0.3 cm thick;

2. Wash the green garlic, wash the garlic white, cut a layer of skin in half, and then cut it into 3 cm long sections;

3. Dried red pepper is pedicled and seeded, and cut into small squares;

4. Wash the fungus and cut it in half;

5. Heat the wok with high fire, and release the cooked lard. When it is 60% hot, pour the meat slices into the wok and fry for about 1 min, and then immediately pour them into the barbed wire screen to filter out the grease;

6. Put the wok back on the fire, pour in the cooked lard, when the wok is hot, pour in the diced dried Chili and stir-fry until it is spicy, stir-fry the garlic and white fungus to make it fragrant, then mix it with cooking wine, sugar, soy sauce and monosodium glutamate and put it in the wok.

For more information about fried spoon meat, please check Mint.com Food Library/Restaurant/Fried spoon meat.