Shredded pork with fungus

Recipe Recommendations

• lean meat appropriate amount
• fungus appropriate amount
• carrots appropriate amount
• green pepper appropriate amount
• Jiang appropriate amount
• onion appropriate amount
• sugar appropriate amount
• soy sauce appropriate amount
• soy sauce appropriate amount
• edible oil appropriate amount
• pepper appropriate amount

• salty and fresh
• fried
• ten minutes
• ordinary

Steps for Shredded pork with fungus

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1. Wash the fungus, because the fungus will be sprayed with pesticides when growing, repeat it many times, and then soak it~

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2. In order to better kill pesticide residues and reduce the "explosion" of fungus during stir-frying, you can cook fungus for a few minutes in advance, and be careful not to take too long, otherwise it will be cooked to pieces ~

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3. Drain the fungus and prevent the fungus from "exploding" during the stir-frying process ~

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4. Slice the ginger,(I like to slice the ginger because I just put it in the pot and select it after frying, which is more convenient ~)

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5. (Here is a good way to keep green onions and vegetables fresh, which is to pick the green onions clean, cut them into sections, place them in a plastic wrap, and place a tissue so that the vegetables can stay fresh for a long time)

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6. Take out the shallots, cut them into shredded strips, and set aside ~(I cut the shallots into shredded strips to look good after frying, or cut them into sections or cubes, and you can mix them with dishes at will)~

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7. Freeze the lean meat and slice it (after taking it out from the freezer, you can freeze the meat to a semi-frozen state, so that it will not be difficult to cut. My mother-in-law told me that it works very well ~)

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8. Then cut the meat into shreds in turn ~

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9. Squeeze the shredded pork to dry ~

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10. Add soy sauce, soy sauce (a little, you can color it), salt, a little sugar, and oil respectively, and marinate for a while ~

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11. The oil is added to make the meat more tender, and starch can also be added. I eat it at home myself and don't put starch ~

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12. Add ginger slices and green onions, and marinate for a while ~

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13. You can wrap the meat that you can't use up in plastic wrap, which is more economical than plastic wrap, and put it in the refrigerator and freeze it ~

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14. After heating the pan, add a little oil (I don't like to eat greasy things, so I use a semi-pan to reduce the oil when cooking)

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15. Open small spicy ginger slices ~

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16. The reason for the low fire is that while slowly frying the fragrance, it will not burn the pan ~

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17. Adjust the heat to medium, add the shredded pork, and stir fry to avoid sticking to the pan ~

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18. After the shredded pork is fried, take it out for later use and add the fungus. At this time, the fungus will occasionally "explode", but it is much more than when the fungus was not scalded beforehand ~

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19. Add shredded carrots and stir fry ~

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20. Later, pour in the shredded pork and shredded chili peppers that have been stir-fried in advance, and stir fry ~

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21. Add a little salt and other seasonings~(You can add pepper powder, Nande powder, etc. according to your taste)~

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22. I love to eat Zanthoxylum bungeanum, so I finally add Zanthoxylum bungeanum water and stir fry ~

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23. This way, it can be cooked ~ fragrant ~

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Finally, a plate of fungus and shredded pork with delicious color and aroma was served ~ It tasted great ~ Try it ~

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