Fungus Sliced
1.
Soak the fungus in clean water (cold water) for about two hours to remove impurities, add a teaspoon of salt and knead for a while, then rinse.
2.
Peel and cut thin slices of refined pork forelegs.
3.
Cut red bell pepper into cubes, chop finely soaked ginger and pickled peppers.
4.
Add a little salt to the meat slices, mix well with water starch, and marinate for more than ten minutes.
5.
Put the oil in the pan, fry the fungus in the pan for about two minutes, and add some salt before starting the pan.
6.
Wash the pot, put the oil again, this time add lard and vegetable oil.
7.
This is a fast-handed dish. No one took pictures of me by the side of the frying process, so I directly uploaded the finished picture. I will elaborate on the process. When the oil is 30-40% hot (mine is cooked oil), add the peppercorns and fry them until they change color and remove them. Add the pork slices and stir-fry on high heat (the fried peppers in the front are medium heat). When the meat slices turn white and turn white, immediately pour in the pickled ginger peppers. Season to taste, mix well, turn off the heat, add a little MSG (or not, it tastes good), and mix well.
Tips:
1. The fungus used for frying must be thin fungus, and the soaking time cannot be too long, otherwise it is toxic. Thick fungus can be used for stewing fungus.
2. The bottom oil in the pot is composed of vegetable oil and lard, which makes the vegetable taste better.
3. Instead of watercress, use pickled ginger and pickled peppers, and the finished dishes have a richer taste. Pickled ginger and pickled peppers are finely chopped for more flavor.
4. For any fried meat, it is best to use pork forelegs. Active meat has a crisper taste. It is recommended to use fat and thin forelegs for this dish.
5. I made the leftover red pepper from the bun with green beans yesterday. If there is no red pepper, add half a green onion and slice it diagonally and fry it half a centimeter thick. It tastes better.
6. When frying the fungus, pay attention to drain the water, but the pan will still burst. Be careful not to burn it.
7. Don't be lazy before re-starting the pot, and be sure to wash and wipe the pot to prevent high temperature from producing carcinogens.
8. No salt was added in the final stir-frying. The light soy sauce was only ordered until the end. The meat and fungus in the front were all salted, and the kimchi also had salt.
