Shredded Pork Flammulina
1.
Prepare Sunnon enoki mushrooms, Sunnon Dutch melon, pork, green onion, ginger and garlic, light soy sauce, oyster sauce, and vinegar.
2.
Use scissors to cut off the bottom of the enoki mushroom, tear it apart and clean it. Wash the Dutch melon and soak it in clean water for a while.
3.
Shred pork, shred green onion and ginger, and slap garlic into shreds. (Because the minced garlic is placed last, so use a cutting board that cuts cooked food.)
4.
Pour enoki mushrooms in boiling water, blanch for 1 minute, then remove
5.
The blanched enoki mushrooms are shaken with a vegetable drying bucket to remove the excess water, and the cucumbers are shredded with a grater for use.
6.
Heat up a wok, add shredded pork and ginger, stir fry
7.
After the pork has changed color, add the shredded green onions and sauté the pot
8.
Then add 20 grams of light soy sauce
9.
Add 20 grams of oyster sauce
10.
Finally add 15 grams of vinegar, stir well and turn off the heat
11.
Put the cucumber shreds and enoki mushrooms in a basin, and pour them in after the shredded pork is allowed to cool.
12.
Finally, sprinkle with minced garlic and stir well before serving.
Tips:
1 Let the shredded pork stir fry and let it cool before mixing.
2 If you like spicy food, add chili oil to make it more delicious.
3 Because oyster sauce and light soy sauce are salty enough, there is no need to add salt.
