Fried Pork with Pleurotus Eryngii
1.
Wash the pork and cut the fat and thin pieces into slices separately. Cut green and red peppers, eryngii mushrooms, and ham into slices and set aside.
2.
Put it in a bowl, add light soy sauce, a small amount of salt, and half a spoon of sweet potato starch
3.
Stir and marinate for five minutes
4.
Pour a small amount of oil into a small hot pot, add fat slices to refine the oil, and remove the meat residue
5.
Put in the lean pork slices, turn off the heat and stir-fry with the remaining temperature until the color changes
6.
Pour the green and red peppers over medium heat and stir fry
7.
Stir-fry evenly, then add light soy sauce until the green and red peppers become soft
8.
Pour in sliced pleurotus eryngii and stir fry
9.
Stir fry for about a minute, add sliced ham
10.
When there is a little stickiness in the pot, pour a little more water and stir fry until there is no soup in the pot, turn off the heat and serve
Tips:
1. Adding a little sweet potato starch flakes to lean meat will make the meat tender and melt in your mouth. If there is no sweet potato starch, use cornstarch instead. \n2. Stir fry the green and red peppers first, which will be more delicious, not just as a side dish but not good. \n3. After all the ingredients have been put into the pot, add proper amount of water and stir fry until they are fully cooked.
