Stir fry with black fungus and bean sprouts
Speaking of bean sprouts, apart from being economical, I can only describe them as colored and tasteless. Whatever you give it, it becomes what it smells like. I remember when my mother made bean sprouts for me, all I could remember was bean sprouts fried flour. So I don't like to eat bean sprouts. But how can such an affordable dish be served only with vermicelli? Today, I introduced this bean sprouts stir-fry to his family. I must give it a try. In fact, bean sprouts can also be eaten differently.
Recipe Recommendations
- bean sprouts 250g
- black fungus 5 big flowers
- vermicelli 1 small
- pork belly 1 small piece
- green pepper one
- red pepper one
- soy sauce 2 teaspoons
- vinegar 1 teaspoon
- pepper 1/2 teaspoon
- chili powder 1 teaspoon
- salt appropriate amount
- MSG appropriate amount
- hot and sour
- fried
- ten minutes
- simple
Steps for Stir fry with black fungus and bean sprouts
1
First cut the pork belly into large slices.
2
Boil the pan dry with high fire, and put the pork belly in and fry it until done. At this time, the oil fried in the pork belly will appear in the pan and keep it.
3
Cut the fried pork belly into thin strips.
4
Prepare all ingredients, wash bean sprouts and control moisture. Wash the fungus and cut them into strips as thick as pork belly. Cut onions into strips. Cook the vermicelli with water. Cut green peppers and red peppers separately.
5
Heat the oil used to fry the pork belly just now, add bean sprouts, fungus and onions and stir fry for a few times.
6
When the bean sprouts and onions are stir-fried, add the vermicelli strips, the fried pork belly strips, green peppers and red pepper strips, and continue to stir-fry for a few times. Add the prepared vinegar and pepper.
7
Put in the prepared paprika powder and appropriate amount of salt and monosodium glutamate before taking out the pan. Finally, stir-fry a few times to evenly spread the chili powder, then put it on a plate and serve it.