stir-fried shredded pork with pickled pepper and fungus

Recipe Recommendations

• eyebrow meat 100 grams
• dried fungus 50 grams
• pickled chili 25 grams
• pickled ginger 25 grams
• green onions 20 grams
• pepper 6 capsules
• laojiang appropriate amount
• Pi County Douban 20 grams
• salt appropriate amount
• MSG appropriate amount
• cooking wine appropriate amount
• water bean flour appropriate amount
• pepper noodles appropriate amount
• soy sauce appropriate amount

• salty and fresh
• fried
• ten minutes
• simple

Steps for stir-fried shredded pork with pickled pepper and fungus

1

Shred the eyebrow meat, shredded the ginger, add a small amount of salt, cooking wine, pepper noodles, and water bean flour to taste for about 20 minutes.

2

Use boiling water to make the dried fungus grow.

3

Soak ginger, cut into slices, soak peppers, and cut into Pi County watercress.

4

Cut the green onions into grains.

5

Put 100 grams of vegetable oil in the pan and stir fry the shredded pork over 80% fire. "This dish comes out quickly, and the meat will be very soft when the heat is low, so be sure to use a high fire. Hurry and fry quickly "

6

Wait until the meat starts to turn white and quickly pour into the Pi County watercress and mix well.

7

Then pour in the pickled ginger and pickled peppers. Add a few drops of soy sauce.

8

Then there are green onions and fungus.

9

Finally, add appropriate amount of MSG, remove from the pan and serve.

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