Shredded Pork with Fresh Mustard and Fungus

by Xiancao'er

5.0 (1)
Favorite
7

Difficulty

Easy

Time

15m

Serving

3

Rarely go to the vegetable farm to buy vegetables, and once in a while, I saw fresh mustard greens for sale. In the past, I used fresh mustard pickles to make cold vegetables. This year the temperature has dropped and I am a little bit afraid of my stomach when I eat cold vegetables. The ready-made black fungus and shredded pork are fried together. They are crispy and tender. My husband likes it very much.

Shredded Pork with Fresh Mustard and Fungus

1. Prepare fresh mustard and water fungus.

2. Peel the old skin of mustard tuber, wash, slice into thick slices, and then cut into silk.

3. Cut garlic cloves and fungus into shreds.

4. Pickled mustard tubers add appropriate amount of salt and marinate for 20 minutes.

5. Squeeze out the excess water.

6. Shred the pork in advance, mix well with light soy sauce and starch, and marinate for 20 minutes.

7. Heat the oil in the pot, pour in the silky pork and set aside.

8. Add the remaining oil in the pot and sauté the shredded garlic.

9. Pour the fungus and stir well.

10. Pour in shredded mustard and stir-fry.

11. Add appropriate amount of salt and stir well.

12. Pour in the pork shreds and stir well.

13. Pour in the light soy sauce and stir well.

14. Add red chopped pepper and stir-fry well.

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