Stir-fried Pork with Celery and Fungus
1.
Wash the celery, cut into 1-inch pieces, and set aside.
2.
Soak a piece of fungus in advance and wash it. When washing, be careful to cut off the wood chips remaining at the roots of the fungus, and clean the wrapped silt. Then, boil a pot of water, put the washed fungus in, cook for 3-5 minutes, wait until the fungus is cooked, take it out and drain the water for later use.
3.
Cut the pork into pieces and place it in a bowl. Add 1 tablespoon of gorgon powder, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, 0.5 tablespoons of garlic juice, 0.5 tablespoons of sesame oil, 0.3 tablespoons of salt, 0.5 tablespoons of five-spice powder, mix well, and marinate for 3 hours (or Put it in the refrigerator one day in advance to marinate, and take it out when you stir-fry the next day). Heat the oil in the pot, and wait for the oil to smoke, add 1 tablespoon of Pixian bean paste, and stir fry until fragrant. Then, pour the marinated meat slices into the pot and stir fry until 8 mature.
4.
Pour in the cooked fungus (note that the water in the fungus must be drained, otherwise it will be easy to fry) and stir fry
5.
Pour in the chopped celery, stir fry until cooked.
Tips:
1. When soaking fungus, put more water, soak in cold water, so that it can fully absorb the water, eight hours is more suitable;
2. The water of the fungus must be drained before frying, otherwise it will be easy to fry.
