Processing technology of stir-fried shredded meat with black fungi and shredded bamboo shoots

The invention discloses a processing technology of stir-fried shredded meat with black fungi and shredded bamboo shoots, and relates to the field of food processing. The stir-fried shredded meat withblack fungi and shredded bamboo shoots processed by the processing technology is easy to process, low in cost, and significant in effects of lubricating the intestines and dispelling toxins. The processing technology of the stir-fried shredded meat with black fungi and shredded bamboo shoots comprises the following steps: 1) performing pretreatment on black fungi, namely thoroughly washing black fungi, soaking the washed black fungi in clean water for 10-15 minutes, fishing the soaked black fungi out, and carrying out draining for standby application; 2) performing pretreatment on shredded bamboo shoots, namely peeling bamboo shoots, thoroughly washing the peeled bamboo shoots, and cutting the washed bamboo shoots into shreds of which the widths are 0.2-1 cm for standby application; 3) performing pretreatment on shredded meat, namely cutting pork into shreds of which the widths are 0.5-2 cm, and thoroughly washing the shredded meat for standby application; 4) performing pretreatment onauxiliary materials, namely cutting red chili peppers, scallion, apricot kernels, white peony, Chinese angelica roots and Chinese dwarf cherry seeds into pieces for standby application; 5) carrying out cooking, namely putting cauliflowers subjected to pretreatment into clean water, cooking the cauliflowers over high fire until boiling, and fishing the cooked cauliflowers out for standby application; 6) carrying out stir-frying; and 7) carrying out flavoring. The stir-fried shredded meat with black fungi and shredded bamboo shoots processed by the processing technology has the advantages of being simple in processing process, easy to implement, convenient to eat, low in cost and the like.