Main ingredient: pigloin 100 grams,r 10 or sowood ear mushrooms,seasonings: 1 piece of green onion,
dark soy sauce,vinegar15ml, 3 ml, a little water starch, 5 ml rice wine, 1.2 grams salt,monosodium glutamate2 grams,Method:

1 Slice the pork loin thinly, mix with dark soy sauce, rice wine, and water starch, and marinate for about ten minutes;
2 Soak wood ear mushrooms in warm water until soft, remove the stems, wash, and tear into small pieces for later use;
3 Cut the green onion diagonally,
gingerminced;4 Heat oil in a pan, add ginger when hot, then add the meat slices and stir-fry until they change color; remove and set aside.
5 Heat oil again, add the green onion segments, wood ear mushrooms, and dark soy sauce. Stir-fry for two minutes, then add back the meat slices and stir-fry evenly. Drizzle with vinegar, season with salt and monosodium glutamate, and serve.
Tips:

1 Marinating pork loin before stir-frying with dark soy sauce, rice wine, and a thin water starch not only enhances flavor but also ensures the meat is tender.
Northeastern familiesrarely marinate their meat in advance; I usually prefer to do so as my relatives from Northeast China often comment on how delicious my stir-fried meat dishes are.often findstir-fried meat particularly tasty;tofuis also cooked especially well by me;
2 The water starch used for marinating the meat should be thin, not too thick or it may stick to the pan during stir-frying.