Scallion Oil Enoki Mushrooms Mixed with Belly Shreds

Scallion Oil Enoki Mushrooms Mixed with Belly Shreds

1. Shred the cooked pork belly and green onions separately.

2. Wash enoki mushrooms, cut off the roots, and cut into two sections.

3. Pour clean water into the pot and bring it to a boil, blanch the enoki mushrooms until they are broken, and remove the water to control them. Put them in the basin with the belly shreds, and sprinkle with shredded green onions and ginger shreds.

4. Put a small bowl of salt, soy sauce, sugar, cooking wine, pepper, add a small bowl of water and mix well to form a sauce.

5. In another pot, pour about 3 tablespoons of peanut oil and heat it until the oil starts to smoke, then quickly pour it on the belly shreds sprinkled with green onions, then pour the sauce into the pot and boil it on top of the belly, a delicious scallion oil The enoki mushroom belly silk is complete.

Tips:

1) Because the pork belly has been repeatedly rubbed with salt several times when washing the pork belly, the pork belly will have a little salty taste after it is cooked, so don't put too much salt in the sauce.



2) The enoki mushrooms should not be blanched in boiling water for too long, so as to maintain the crispy taste.