Meat shreds for Three-Strands Stir-fry ingredients:Five-layer pork100 grams, black fungusBlack fungus10 grams, carrotRadicchio1/2 a root, thin-skinnedGreen bell pepper1/2 a piece, oil, salt, brown sugar, rice wine,soy saucegarlic cloves,monosodium glutamate， Food Network

Stir-fried Three-Strands with Meat Shreds:

1.Soak and wash the black fungus, cut into strips; soak the green bell pepper in salty water for ten minutes, then drain;Cut into strips,CarrotWash, peel, cut into slices and strips, crush the garlic cloves, cut into strips, wash the meat and drain the water;Cut into strips2. Place the meat shreds in a bowl, add rice wine and stir evenly; then add garlic cloves, a little salt, brown sugar water,

add soy sauce, mix evenly and marinate.3.Heat the wok over low heat, put in oil, when the oil is hot, add the marinated meat shreds, shake the wok; when the meat shreds can slide freely in the pan, increase the heat slightly, stir the meat shreds with a spatula, add black fungus strips, carrot strips, a little water, a bit of salt, stir-fry, cover and simmer for about one minute, add green bell pepper strips, stir-fry over medium heat until the green bell pepper is half-cooked, turn off the heat, sprinkle monosodium glutamate and serve.

Sit the pot, preheat on low heat, add oil, once hot, add the seasoned meat strips, shake the pot, when the meat strips can slide in the pot, increase the flame slightly, use a spatula to scatter the meat strips, add black fungus strips, carrot strips, add a little water, add a bit of salt, stir-fry, cover and simmer for about a minute, add bell pepper strips, stir-fry on medium heat, until the bell peppers are tender, turn off the heat, sprinkle monosodium glutamate before servingPlace the pot over low heat, preheat the pan, add oil, once the oil is hot, add the seasoned meat strips, move the pan to distribute them evenly.