Fried Pork with Fungus

Fried Pork with Fungus

1. A handful of autumn fungus (measured with a girl’s hand), put it in a larger container and soak in cold water (about 1 hour).

2. Prepare chopped green onion, sliced ginger, and sliced meat.

3. Wash the soaked fungus with water. The picture is a recent photo of autumn fungus.

4. Turn on high heat, heat the pan under cold oil and fry the chopped green onion and ginger slices to create a fragrant flavor.

5. Use a tablespoon of cooking wine to grab and mix the meat slices before they are put in the pot.

6. Stir fry until the meat slices change color, pour in the fungus, stir fry a few times and add soy sauce (2 tablespoons or according to personal taste). Continue to stir-fry until the water in the pan is almost dry, add an appropriate amount of salt.

7. After adding salt, stir fry quickly until you hear the fungus in the pot making a popping sound, which means that the moisture is basically gone, and you can serve it on the plate.

Tips:

1. Because the fungus itself does not eat water, do not add water when frying the fungus. If you feel that the vegetables are too dry, you can add the juice before serving. I don't like thickened dishes, they look greasy.
2. Autumn fungus is much more delicious than ordinary fungus, and the meat is crunchy and very delicious.