菜系：川菜
Style of cooking: Sichuan cuisine
口味：鱼香味
Flavor: Flavored with fish spices
特色：此菜主料猪肉选用三成肥七成瘦者切丝，方能使肉丝质地滑嫩，菜呈红润色，带酸、甜、辣味，味道富有鱼香味。
Characteristics: the major ingredient of this dish is the shredded pork with 30% fatty meat and 70% lean meat, which will make the pork have a smooth and tender texture, and the dish will have a ruddy red color. The dish is sour, sweet, spicy and rich with flavor. This dish also uses the spices that are traditionally used for fish based dishes to create a unique and delicious flavor.
原料：
Ingredients:
猪肉200克，黑木耳（水发）15克，荸荠30克，葱白50克，蒜头10克，姜10克，鸡蛋1个，酱油2匙，淀粉2匙，色拉油1匙，味精1/2匙，糖1匙，醋1匙，香油1匙，水淀粉2匙，辣椒酱1匙。
200g of pork, 15g of black jelly ear (soaked in water), 30g of water chestnuts, 50g of scallion stalks, 10g of garlic, 10g of ginger, 1 egg, 2 spoonfuls of soy sauce, 2 spoonfuls of starch, 1 spoonful of salad oil, 1/2 spoonful of MSG, 1 spoonful of vinegar, 1 spoonful of sesame oil, 2 spoonfuls of starch liquid and 1 spoonful of chili sauce.
制作方法：
Cooking method:
1．猪肉（肥3瘦7）先切片成0．3公分薄片，再顺丝切成0．3公分粗5公分长的肉丝，加入调料酱油1匙、淀粉2匙、色拉油1匙及蛋汁抓匀上浆。
1. Cut the pork (30% fatty meat and 70% lean meat) into 0.3x5cm of slices; put in a spoonful of soy sauce, 2 spoonfuls of starch, 1 spoonful of salad oil and the liquid egg white and mix them well by hand.
2．黑木耳及荸荠拍打切末，葱白洗净切成葱花，蒜头、姜切成细末。
2. Tenderize the black jelly ear and the water chestnuts and then dice them; clean the scallion stalks and chop them. Dice the garlic and the ginger.
3．热锅先用色拉油滑过，再倒入1勺色拉油，先把肉丝拉油至8分熟，倒入漏勺滤干油分。
3. Spread the salad oil on the heated wok, and then pour a spoonful of salad oil in the wok, fry the shredded pork until it is 80% cooked and put the pork in the colander to drain the oil.
4．锅注入1匙色拉油，先放入蒜、姜末爆炒一下，再放入辣椒酱，然后放入材料猪肉200克、黑木耳（水发）15克、荸荠30克，加调料酱油1匙、味精1/2匙、糖1匙、醋1匙、香油1匙、水淀粉2匙翻炒两下，再放葱花即可。
4. Pour a spoonful of salad oil in the wok and stir-fry the diced garlic and ginger in it. Then put the chili sauce in, and the ingredients including the 200g of pork, 15g of black jelly ear, 30g of water chestnut, 1 spoonful of soy sauce, 1/2 spoonful of MSG, 1 spoonful of sugar, 1 spoonful of vinegar, 1 spoonful of sesame oil and 2 spoonfuls of starch liquid and fry them for a moment. Put the chopped scallions in. Put the dish in a plate and serve.
Style of cooking: Sichuan cuisine
口味：鱼香味
Flavor: Flavored with fish spices
特色：此菜主料猪肉选用三成肥七成瘦者切丝，方能使肉丝质地滑嫩，菜呈红润色，带酸、甜、辣味，味道富有鱼香味。
Characteristics: the major ingredient of this dish is the shredded pork with 30% fatty meat and 70% lean meat, which will make the pork have a smooth and tender texture, and the dish will have a ruddy red color. The dish is sour, sweet, spicy and rich with flavor. This dish also uses the spices that are traditionally used for fish based dishes to create a unique and delicious flavor.
原料：
Ingredients:
猪肉200克，黑木耳（水发）15克，荸荠30克，葱白50克，蒜头10克，姜10克，鸡蛋1个，酱油2匙，淀粉2匙，色拉油1匙，味精1/2匙，糖1匙，醋1匙，香油1匙，水淀粉2匙，辣椒酱1匙。
200g of pork, 15g of black jelly ear (soaked in water), 30g of water chestnuts, 50g of scallion stalks, 10g of garlic, 10g of ginger, 1 egg, 2 spoonfuls of soy sauce, 2 spoonfuls of starch, 1 spoonful of salad oil, 1/2 spoonful of MSG, 1 spoonful of vinegar, 1 spoonful of sesame oil, 2 spoonfuls of starch liquid and 1 spoonful of chili sauce.
制作方法：
Cooking method:
1．猪肉（肥3瘦7）先切片成0．3公分薄片，再顺丝切成0．3公分粗5公分长的肉丝，加入调料酱油1匙、淀粉2匙、色拉油1匙及蛋汁抓匀上浆。
1. Cut the pork (30% fatty meat and 70% lean meat) into 0.3x5cm of slices; put in a spoonful of soy sauce, 2 spoonfuls of starch, 1 spoonful of salad oil and the liquid egg white and mix them well by hand.
2．黑木耳及荸荠拍打切末，葱白洗净切成葱花，蒜头、姜切成细末。
2. Tenderize the black jelly ear and the water chestnuts and then dice them; clean the scallion stalks and chop them. Dice the garlic and the ginger.
3．热锅先用色拉油滑过，再倒入1勺色拉油，先把肉丝拉油至8分熟，倒入漏勺滤干油分。
3. Spread the salad oil on the heated wok, and then pour a spoonful of salad oil in the wok, fry the shredded pork until it is 80% cooked and put the pork in the colander to drain the oil.
4．锅注入1匙色拉油，先放入蒜、姜末爆炒一下，再放入辣椒酱，然后放入材料猪肉200克、黑木耳（水发）15克、荸荠30克，加调料酱油1匙、味精1/2匙、糖1匙、醋1匙、香油1匙、水淀粉2匙翻炒两下，再放葱花即可。
4. Pour a spoonful of salad oil in the wok and stir-fry the diced garlic and ginger in it. Then put the chili sauce in, and the ingredients including the 200g of pork, 15g of black jelly ear, 30g of water chestnut, 1 spoonful of soy sauce, 1/2 spoonful of MSG, 1 spoonful of sugar, 1 spoonful of vinegar, 1 spoonful of sesame oil and 2 spoonfuls of starch liquid and fry them for a moment. Put the chopped scallions in. Put the dish in a plate and serve.
