Stir-fried Pork with Cabbage and Fungus

Name: Stir-fried Pork with Cabbage and Fungus
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Chinese cabbage; 50g Black Fungus; Some Pork slices; Some shallot; Some Cooking Wine; Some Refined salt; Some White pepper; Some starch; Some June Fresh Soy Sauce; Some MSG

by Love promise

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Fungus is a specialty of hometown. After each rain, a lot of "black ears" will appear on the fungus segment, which will come down with a light pull. This kind of edible fungus that grows on dead wood is amazing. Black fungus is dark brown in color, gelatinous and transparent, thin and elastic, delicious, rich in nutrients, vegetarian and meaty, and has high nutritional value. Black fungus is highly praised by modern nutritionists as "the meat of the vegetarian". However, fresh fungus cannot be eaten. It must be dried and re-soaked before being eaten. Black fungus not only adds elegance to Chinese cuisine, but also nourishes the skin, makes the skin ruddy and radiant, and prevents iron deficiency anemia. It has many medicinal effects. "

Stir-fried Pork with Cabbage and Fungus

1. Prepare ingredients: cabbage, fungus, pork slices, green onions

Stir-fried Pork with Cabbage and Fungus recipe

2. Diagonal blade of cabbage into slices

3. Chopped green onion

4. Sliced meat

5. Add cooking wine, white pepper powder, starch, and June fresh soy sauce to marinate the meat slices for the bottom taste

6. The fungus is blanched in boiling water and drained

7. Put the oil in the pot and stir fry the pork slices

8. Add chopped green onion and soy sauce until fragrant

9. Pour the cabbage slices and stir fry

10. Put the fungus in, put in salt, monosodium glutamate

11. Stir fry to taste, thicken and just take it out of the pot

Tips:
1. The cabbage is sliced into slices, which are easy to cook and taste good
2. The fungus should be blanched in advance to prevent crackling during frying
3. The meat slices should be pre-coded with a bottom taste, and starch can be added to prevent the meat from being overly fried