1. The black fungus is soaked in warm water. Now the black fungus is very clean. If the fungus is not good, you need to remove the impurities. Washing off the sand will affect the taste.
2. Cut the water cucumber from the middle first, and then slice it. Don't cut it too thinly. The water will evaporate during frying, which will affect the taste.
3. The meat should also be cut into slices. If you like to eat fat, you can use pork belly stir-fry. This recipe uses foreleg meat to stir-fry the vegetables, which is thinner and not greasy.
4. Heat the garlic slices in the oil and explode the pan. When adding the pork slices and frying the meat, the pan must be hot, so that the chance of sticking to the pan is less.
5. The stir-fried pork slices change color. At this time, stir-fry with cooking wine and light soy sauce.
6. The side dish fungus and cucumber slices are put in the pot together. The black fungus itself can be soaked and eaten. Cucumbers can also be eaten raw.
7. Add a spoonful of aged vinegar to adjust the taste, and the taste of the dishes fried in aged vinegar is very crisp and the color is preserved.
8. This dish is a fast-handed dish. Stir fry on high heat. You can add salt when the cucumber slices are slightly discolored. Turn off the heat and bring it out of the pot. The cucumber slices are not crispy after being fried, and the color of the vegetables has turned yellow.
Tips:The high-quality black fungus smells no peculiar smell and is very fragrant. The taste is Q elastic. The soaked black fungus feels very firm and the flowers are thick. On the other side, there are a lot of fine hairs. It is best to buy autumn black fungus for cooking. The flower surface is jet black and matte, and the flower back is slightly off-white as the top grade.
