Shredded pork with agaric

Shredded pork with agaric

Introduction:

"It's a very simple home style dish. You can add your favorite seasonings, such as Douban, pickled pepper, Douchi and so on. As for me, according to the taste after I came to Chongqing, I added Chinese prickly ash and pepper. Pepper does not use the usual dry pepper, with red millet pepper, very hot, and because there is moisture, so fried out of dry pepper will not be black, red color is very beautiful

Production steps:

Step 1: shred the lean pork, mix the starch, cooking wine, pepper and salt, slice the onion, ginger and garlic, and cut the millet and pepper into sections.

Step 2: dry Auricularia auricula, wash and shred with water bubble.

Step 3: heat the pan to cool the oil. After the oil is heated, put it into the shredded meat and quickly disperse it.

Step 4: add onion, ginger, garlic, millet pepper, pepper and stir fry until fragrant.

The fifth step: stir in the fungus and stir fry until ripe. Stir in the cooking wine, soy sauce, sugar and salt, stir fry the fry. Add vinegar along the pan. Turn the fire into the MSG.

Materials required:

Lean pork: moderate

Dried Auricularia auricula: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Millet pepper: right amount

Zanthoxylum bungeanum: right amount

Cooking wine: moderate

Proper amount: soy sauce

Vinegar: right amount

Salt: right amount

Sugar: right amount

Pepper: right amount

Starch: right amount

MSG: right amount

Note: PS: 1, I like the fresh millet Pepper Fried red appearance, and millet pepper is also more delicious, if there is no millet pepper, with dry pepper can also be replaced. 2. If you like to eat tender shredded meat, you can stir fry the shredded meat first and then put it into the pot. 3. You can add your favorite condiments, such as Douban, pickled pepper, Douchi, etc. you can also add shredded carrot and cucumber to the ingredients. O(∩_ ∩∩∩∩∩∩∩∩∩∩∩∩∩∩∩∩∩. O(∩_ ∩)O

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy