Fried sliced pork with pepper and fungus

Fried sliced pork with pepper and fungus

Introduction:

"The spicy peppers and the smooth and tender Auricularia auricula make the ordinary sliced meat unique. Please have a try

Production steps:

Step 1: the ingredients are simple and common.

Step 2: cut pepper into thin slices, soak Auricularia auricula, tear it into small pieces, and put it on a plate for use.

Step 3: cut the meat into thin slices. If the meat is large, cut it into two parts before cutting.

Step 4: put the sliced meat into a bowl, add the right amount of salt (not too much, because you need to add watercress), pepper, and Gorgon powder, and mix well

Step 5: cut ginger and set aside

Step 6: pour proper amount of oil into the hot pot

Step 7: stir fry the sliced meat, and stir fry the minced ginger at the same time

Step 8: after the meat changes color, immediately put in the ingredients prepared before - pepper and fungus, at the same time put in Douban stir fry together.

Step 9: stir fry evenly, add appropriate amount of monosodium glutamate or chicken essence, turn off the fire and put on the plate, a delicious meal is finished, it looks very attractive!

Materials required:

Loin: 150g

Peppers: 6, 7

Auricularia auricula: right amount

Ginger: a small piece

Pixian bean paste: a small spoon

Zanthoxylum bungeanum: right amount

Note: 1. I like to cut the side dishes first, because there is no oil, so I can cut the meat directly without washing the board. 2. You can't fry the meat for too long. As long as the meat turns white, you can pour it into the side dishes and fry them together. "3. The side dishes are easy to cook, so you can't fry them for too long, just one or two minutes. 4. Because the meat has been tasted before, so I choose to put Douban after the side dishes, so that the meat will not be too salty, and the side dishes will not be light.

Production difficulty: simple

Technology: stir fry

Ten minutes: Making

Taste: slightly spicy