Fried Black Fungus

Fried Black Fungus

1. The fungus can be soaked naturally in cold water. On average, about 4500 grams of wet fungus can be sent out per 500 g of dry fungus. Be careful not to send too much. You can use about 280 grams of good fungus per serving at home...

2. Cut the red pepper with a top knife to 0.3 li.

3. Cut pork belly into small diced pork

4. Put the fungus in boiling water and boil the water for later use. Preheat the wok and put in a suitable amount of cooking oil. Stir the auxiliary ingredients and minced ginger and garlic to give a fragrance. Then put in the boiled fungus and stir continuously for about 40 seconds. After drying, add 1.5 grams of chicken essence, 1 gram of sugar, and 8 grams of steamed fish soy sauce. You can increase or decrease the amount of steamed fish soy sauce according to your taste, stir fry evenly, and pour in a small amount of light oil.

Tips:

You don’t need to thicken before it is out of the pot. Thickening means bad craftsmanship~