1. Chop the green onion, ginger, garlic, and cut the dried chili into half.
2. Cut pork, fungus, magnolia slices, and green pepper into strips. (The shredded pork is marinated with salt, cooking wine and starch for 10 minutes) (The fungus is soaked in warm water)
3. Ingredients: 1 teaspoon of salt, 3 teaspoons of white sugar, 4 teaspoons of rice vinegar, 1 teaspoon of oyster sauce, 2 teaspoons of light soy sauce, 1 teaspoon of dark soy sauce, 2 teaspoons of Pixian bean paste, dried chili and make a juice for later use.
4. Heat the pan, add oil, pour shredded pork and stir fry, add minced garlic and minced ginger and sauté until fragrant.
5. Add fungus silk, magnolia silk, green pepper and stir fry a few times.
6. Pour the seasoning sauce and chopped green onion and stir well. (If the flavor of the seasoning juice is not enough, add the seasoning appropriately) (or you can mix some wet starch with water and starch and add it to the dish to increase the consistency)
Tips:In the last step, you can mix some wet starch with water and starch and add it to the dish to increase the consistency.
A moderate amount of soy sauce will make the color look better.
Stir-fry shredded pork on high heat until it turns white, so that the meat will not get old easily.
When choosing magnolia slices, choose jade-white or cream-white ones, with tight knots, thick bamboo shoots and no sulphur smell.
The fungus is easy to soak in warm water, so that the soaked fungus has a crisp, tender and refreshing taste.
