1. Soak the black fungus in warm water for 2-4 hours, and wash it off after soaking
2. Wash the rice into the rice cooker and steam it (please follow the instructions of your own rice cooker)
3. Shredded pork plum meat
4. Add 1 gram of salt, 1 teaspoon of cooking wine, a little white pepper, 1 teaspoon of starch, 1 tablespoon of water
5. Grab the sizing by hand and add a few drops of cooking oil to marinate for 5 minutes
6. Cut garlic moss into sections, shred carrots
7. Shredded fungus
8. Chop chives, mince ginger and garlic
9. Add 1 spoon of light soy sauce and 2 spoons of rice vinegar to a small bowl
10. 3 spoons of sugar
11. Add appropriate amount of water, half of the chives, and 1 teaspoon of starch
12. Mix 1 teaspoon of chicken essence and set aside
13. Heat the pan with cold oil, heat it to 40% to 50% heat, add the shredded pork (don’t turn it first to avoid the paste)
14. Add the diced shallots, half of the ginger and minced garlic in about 10 seconds, cook in the cooking wine and stir well
15. After the shredded pork becomes pink and white, take out the shredded pork and set aside
16. Add oil to the original pot and put the Pixian bean paste on a low fire
17. After sautéing the red oil, add half of the ginger and minced garlic and stir fry for a fragrance
18. Add the vegetables and stir well
19. Add the shredded pork and stir fry for about 1 minute
20. Pour the juice into the bowl and collect the juice evenly and then it can be out of the pot
21. Pour in the rice, top with fish-flavored shredded pork and start eating. Would you like a portion?
Tips:1. The fungus should be soaked in warm water for 2-4 hours before cooking.
2. When frying shredded pork, it should be heated 40 to 50%, so that the shredded pork will be softer and tender.
3. This dish will taste better with pickled or chopped peppers.
