Fried Pork with Cucumber and Fungus

Name: Fried Pork with Cucumber and Fungus
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Nigen Cucumber; 50g Watery black fungus; 50g Tenderloin; Some Vegetable oil; Some salt; a little Soy sauce; a little Cooking Wine; a little Dry starch; a little chopped green onion

by Yoha Kitchen

5.0 (1)

Favorite

3

Difficulty

Easy

Time

10m

Serving

2

Adding eggs to this dish becomes Mushu meat. In order to avoid high cholesterol and avoid eating eggs, it cannot be called Mushu meat, so the name of the cabbage is straightforward.

Ingredients

Nigen Cucumber
50g Watery Black Fungus
50g Tenderloin
Some Vegetable Oil
Some Salt

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a little Soy Sauce

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a little Cooking Wine

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a little Dry Starch
a little Chopped Green Onion

Fried Pork with Cucumber and Fungus

1. Soak the black fungus in water, remove the roots, and wash

2. Tenderloin slices; put the meat slices in a bowl, and use a little cooking wine and dry starch to grab evenly

3. Slice the cucumber diagonally

4. Put an appropriate amount of water in the pot to boil, add the black fungus to blanch water; remove the black fungus after blanching

5. Put a proper amount of oil in the wok, add the chopped green onion to explode the aroma; add the meat slices and stir fry; after the meat slices change color on both sides, add a small amount of soy sauce, stir evenly, and serve.