Love's【parsley Fungus Meat Slices】

Love's【parsley Fungus Meat Slices】

1. A piece of lean meat with skin, clean

2. Lean meat with skin drained and sliced

3. Dried red pepper cut off

4. Cut parsley diagonally into small pieces

5. The fungus is soaked and torn into small flowers

6. Soy sauce, dark soy sauce and cooking wine are made into juice at a ratio of 1:0.5:1

7. Put a small amount of oil in the pot and heat it to 70% hot, add the fat meat and fry it for a while, then add other pieces of meat

8. Stir-fry until the meat slices change color, add dried red pepper and stir-fry until fragrant

9. Add the prepared sauce (soy sauce, dark soy sauce, cooking wine), stir and stir evenly

10. Add fungus and stir fry

11. Add parsley

12. Stir and fry evenly, fry until parsley slightly discolors, sprinkle with salt and chicken essence, and remove.

Tips:

1. Dry fungus is best used for fungus, the taste will be more delicious



2. When soaking the fungus, use cold water to soak the fungus. The amount of water is less than that of the fungus. Remember the swelling and absorb enough water. You can also add a little salt to speed up the fungus.

hair. If you can't make it fast, soak in hot water, the fungus can't fully absorb the water, the nutrition is lost, and the taste is not good.



3. When frying the fungus, it is easy to explode. In order to avoid explosion, you can boil it in water for 2-3 minutes before frying, boil the water in the fungus, and then drain the water. The meat slices have been fried in the wok, it is not a direct stir-fry, this phenomenon is less likely to occur