Pleurotus Eryngii Twice-cooked Pork

Name: Pleurotus Eryngii Twice-cooked Pork
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 400g Pork leg; 200g Pleurotus eryngii; 100g Garlic sprouts

by Handsome chef

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Twice-cooked pork originated from Sichuan cuisine, but because it is so charming, it spreads widely in Chinese families. Speaking of home cooking, twice-cooked pork must be indispensable, and it is precisely because of such a wide spread that it has also derived many versions of twice-cooked pork. Every place and even every family has been improved according to the localities and their own preferences. The handsome guy who loves pleurotus eryngii must be improved and integrated. Does the "handsome twice-cooked pork" with pleurotus eryngii touch your taste buds? Try it and you will know.

Ingredients

Pleurotus Eryngii Twice-cooked Pork

1. 400 grams of pork leg, 6 points thin and 4 points fat

2. Add a little green onion, ginger and cooking wine to the pot, blanch the pig's hind legs under cold water, cook for about fifteen minutes on medium-low heat, and use chopsticks.

Pleurotus Eryngii Twice-cooked Pork recipe

3. After the pork is boiled, remove it and let it cool

4. Cut about 3mm slices

5. Pleurotus eryngii is cut into 5mm slices and then heated in the microwave for 3 minutes to dehydrate, and the garlic sprouts are cut diagonally into inch sections

6. When the pot is hot, pour 30 grams of vegetable oil and stir-fry the eryngii mushrooms over high heat

7. Stir-fry until the surroundings are browned

8. Add pork slices and stir fry

9. Stir-fried until the meat is rolled and golden all around

10. Transfer the sliced pork and eryngii mushrooms to the side of the pot, add 10 grams of chopped green onion and 25 grams of Pixian Douban and stir-fry to get the red oil