Fungus is a treasure that can not only replenish blood, but also detoxify. Eating more fungus in spring can nourish the liver; green peppers are rich in vitamins and are a good choice for people who cannot eat spicy food.
This dish is easy to learn and is the best choice for entry-level chefs. The finished product is full of color, aroma and taste, making it a good home-cooked dish.
Fried pork slices with green pepper and fungus
By TristonWolff
Recipe Recommendations
- lean pork appropriate amount
- fungus appropriate amount
- green pepper appropriate amount
- shallots appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- pepper appropriate amount
- oil appropriate amount
- chicken essence appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- sugar appropriate amount
- soy sauce appropriate amount
- vinegar appropriate amount
- starch appropriate amount
- slightly spicy
- fried
- ten minutes
- simple
Steps for Fried pork slices with green pepper and fungus
1
Cut the lean pork into thin slices, add cooking wine, soy sauce, salt, and starch to soak for a while. (Putting starch slices will make them more tender and reduce protein loss)
2
Slice the green pepper, and tear the black fungus into slices after soaking.
3
Shred ginger, sliced garlic, and chopped green onion.4
Cook the meat in a frying pan and add a little salad oil. After the oil is heated, add the pepper, stir-fry until the aroma is fragrant, and take out the pepper; add the meat slices and stir-fry, and serve out after the meat slices change color.5
Put a little salad oil in the frying pan. After the oil is heated, add green peppers and black fungus and stir fry. Add a few drops of water. The black fungus will not explode and will not be too dry.6
Pour in the meat slices, stir fry, add a little sugar (you can not put it if you don't like sugar), appropriate amount of salt, drop a few drops of soy sauce and vinegar, sprinkle a little chicken essence, stir fry a few times, ok, you can serve on a plate!