stir-fried pork with mushroom

Pork is one of the important animal foods on people's tables at present. Because pork fiber is soft, has less connective tissue, and muscle tissue contains more intermuscular fat, the meat tastes particularly delicious after cooking and processing.
If pork is cooked properly, it can also become a "longevity medicine". After pork is stewed for a long time, the fat will be reduced by 30%-50%, the unsaturated fatty acids will increase, and the cholesterol content will be greatly reduced.
Shiguchi mushroom is the most common edible fungus in daily life. Whether it is fried vegetarian or made into meat dishes, it is very tender and attractive.
The mushroom should be white in color, thick in white, tender in quality, and delicious in taste.

Recipe Recommendations

Pleurotus cornucopiae 200 grams
pork belly 400 grams
green pepper one
onion half a
chopped pepper 1 teaspoon
garlic 2 cloves
oil 1 teaspoon
salt appropriate amount
soy sauce appropriate amount
pepper appropriate amount
starch appropriate amount

salty and fresh
fried
ten minutes
ordinary

Steps for stir-fried pork with mushroom

Add water to the pan and cook the pork belly, add a little salt, and cook until it is 80 - 10.

Cut the cooked meat into thin slices, cut green peppers and onions into slices and slice garlic.

Put some oil in the pan and heat it up, add the meat slices and stir-fry until the oil is reached.

Spread the meat to one side, add garlic, onion, and green pepper, and stir-fry until fragrant.

Pour in the mushroom, add a little salt and pepper, stir fry, add some water (stock is better) and simmer for 2 minutes.

Add chopped peppers and stir well.

Add water to the starch, drop a few drops of soy sauce and mix well, thin and thicken and remove from the pan.

Serving--The mushroom is tender and smooth, the pork is rotten but not greasy, and the soup is thick and delicious.