Sauteed pork with mushroom and corncob
By EllieHintz
Home-cooked small dishes, the ingredients are readily available in the kitchen, organically combined and flexible. This time, the small stir-fry is a simple combination of ingredients.
Recipe Recommendations
- meat 150-200 grams
- mushroom 6-8 a
- garlic 2 capsules
- Jiang 3-5 sheet
- pepper noodles 1/4 teaspoon
- salty and fresh
- fried
- half an hour
- ordinary
Steps for Sauteed pork with mushroom and corncob
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1. Cut the pork into slices and place in a bowl. Add 1 teaspoon of light soy sauce, 1 teaspoon of cooking wine (brandy is placed on this post), 1/4 teaspoon of salt, half a teaspoon of soy sauce, appropriate amount of pepper powder and half of the index finger of sugar, and grasp with your hands until the glue is lifted, then add about 1 teaspoon of water, then grasp until the water is absorbed, add about half a teaspoon of water starch, and grasp evenly with your hands;
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2. Slice the mushrooms and blanch them in water. When blanching water, add 1 teaspoon of salt and a few drops of oil, so that the blanched mushrooms will be brighter and have a little basic flavor. If the corncobs are fresh, they should also be blanched with water, and canned ones can be exempted from blanching;
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3. Remove the pan, heat the pan and put in the oil, then pour in the meat slices, wait for a moment, use a spoon or spatula to disperse, stir-fry the meat until it changes color and is just cooked, and serve for later use;
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4. Put ginger slices and garlic in another pot;
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5. Pour in mushrooms and corncobs after the aroma is blown out, add refined salt and pepper flour, and stir fry a few times;
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6. Pour in the fried pork slices, pour appropriate amount of cooking wine along the edge of the pan, sprinkle a few drops of sesame oil, and take a few strokes to serve the pan.Sauteed pork with mushroom and corncob Make Tips
When curing the meat, use a larger container and allow your hands to grasp the marinate. First add cooking wine, salt, soy sauce, and sugar. Grab and marinate until the gummy meat is sticky, and then add water, starch, oil, etc., so that the meat is fried better and delicious.