1. Remove the roots of the bought white jade mushrooms, soak them in light salt water for 10 minutes, and wash them repeatedly.
2. Wash the lean pork and cut into shreds. Peel the green onion, ginger, and garlic, wash and cut into chopped green onion, minced ginger and garlic slices.
3. Add appropriate amount of cooking wine, light soy sauce and starch to the lean pork, mix well, and marinate for about 10 minutes, so that the fried meat is tender and smooth.
4. Add an appropriate amount of water to the pot, boil the water and blanch the white jade mushrooms to remove the fishy smell of the white jade mushrooms.
5. After removing it, quickly pass cold water, and then remove the clean water.
6. Add appropriate amount of oil to the wok, sauté the onion, ginger, garlic, slide in the lean pork shreds and stir-fry until the pork shreds change color.
7. Add blanched white jade mushrooms and stir fry quickly.
8. Add salt and mushroom powder to taste, if you like, you can add some water starch to thicken the gorgon, or you don’t need to add it. Starch is already used when marinating the shredded pork, which can also play a role in gorgon juice.
9. Take out the pan and serve.
