I wonder if it is considered a hometown dish? This is a common practice in our family, but I don't seem to have seen it in food forums.
I bought this fresh pork hind leg meat after work. I originally wanted to make a fish-flavored shredded pork, but I didn't buy shredded bamboo shoots. Later, I wanted to use water bamboo instead. However, the vegetable seller said that the water bamboo this season is frozen. It's not in greenhouses. It's not good, so I gave up, and then suddenly thought of this dish. However, I only saw my mother-in-law cook it once, but I had never made it before. Anyway, try it. It looks very simple.
The family was waiting to eat and had no time to take serious photos, so I took two random photos
Sliced pork slices with black fungus
By SybleJerde
Recipe Recommendations
- pig hind legs appropriate amount
- black fungus appropriate amount
- onion appropriate amount
- ginger appropriate amount
- eggs appropriate amount
- starch appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- salty and fresh
- cook
- half an hour
- ordinary
Steps for Sliced pork slices with black fungus
1
Prepare the ingredients, wash the pork, onions and ginger, and soak the fungus.
2
Slice pork, about 4 centimeters long and 2 centimeters wide.
3
Then put the chopped pork into a bowl, mix with the right amount of starch and an egg, add cooking wine and salt, and mix well.
4
Heat the oil in a frying pan, add ginger slices and stir the pan, add boiling water (stock is best), and add black fungus after the water boils.
5
Put the stewed meat slices into the pan one by one, not at the same time to prevent them from sticking together.
6
Cook until the meat is cooked, add salt, place on a plate and start to eat...(The meat tastes very smooth and tender).