Ingredients: 200 grams of lean pork (loin or ingot meat), half an egg, cooked lard, onion, ginger, garlic, magnolia, fungus, spinach, soy sauce, vinegar, salt, cooking wine, wet starch. Practice 1. First cut the lean pork into small slices of 1.6 cm in width, 2.6 cm in length and 3 mm in thickness, put a small amount of bottoming in a small bowl, add half an egg and a little wet starch, and evenly sizing; Tear into small pieces and wash the spinach into pieces. 2, the small bowl of the right amount of broth, add a little soy sauce, salt, cooking wine, wet starch, into the juice for use; put the appropriate amount of oil on the wok, when burned to 60% hot, under the good Slices of meat, scattered with a meat fork, and fished out when golden brown. Keep the base oil in the pot. When the oil is hot, add the horseshoe onion, garlic slices, ginger and shabu-shabu. Add the sliced meat and the magnolia, the fungus and the spinach. Stir fry, then cook the vinegar and stir-fry. Stir fry evenly with oil.