serves 30 people

Ingredients

• Dried black fungus (1 pack)
• pork (ribs) 6 lbs
• green peppers (2 hot green pepper and 2 green bell peppers)
• fresh ginger (about 3 inches)
• fresh garlic (2 boles)
• salt
• light soy sauce and dark soy sauce
• cooking wine
• oil

Preparations

• Wash dried black fungus with hot water, then soak them with cold water until they fully expand
• Slice pork and mix them with a little salt, light soy sauce, dark soy sauce and cooking wine. Put the pork slices in a plate for 30 minutes
• Trim off the stems of the soaked black fungus with scissors and tear the black fungus into small pieces and set them aside.
• Slice the green peppers, chop ginger and garlic and set them aside.
• Heat some oil in the wok. Fry the meat with some ginger and garlic slices and then set them aside.
• Heat some oil in the wok. Fry black fungus with some ginger and garlic slices.
• Add some salt to the wok. Then add the fried meat.
• Continue to fry the meat with black fungus for several minutes.

                          木耳炒肉片
原料：干木耳、猪肉、青辣椒、姜蒜、盐、生抽、老抽、料酒、油
做法：1、干木耳用热水洗净，然后用冷水提前2个小时浸泡
      2、猪肉切片，加少许盐、生抽、老抽、料酒至少腌制30分钟
      3、将泡好的木耳去根蒂，手撕成均匀大小，滤干水分备用
      4、青辣椒、姜蒜切好备用
5、起锅加适量油，中火烧制8成热，放一部分姜蒜炒香后加肉片，炒至变色盛出备用
6、另起油锅，大火烧制8成热，放剩下的姜蒜炒香后加木耳
7、炒至8成熟加适量盐，然后加入事先处理过得肉片，炒匀炒香后加点生抽提鲜，再翻炒约一分钟出锅。