Stir-fried Shredded Pork with Cucumber and Fungus
by jg7718
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Cut the lean meat into shredded meat, add soy flour, cooking wine, minced garlic, minced ginger, green onions, etc., and marinate for 15 minutes.
2. Peel the cucumber, then cut into cucumber shreds
3. The black fungus is soaked and cleaned.
4. Add oil in the iron pan, heat it over a low heat, pour the shredded pork into the stir-fry quickly, wait for the shredded pork to become discolored, immediately remove it with a colander, and put it on a plate for later use.
5. Add the diced green onion, minced ginger, minced garlic, red pepper, chili sauce, etc. to the remaining cooking oil in the pot, and fry the seasoning until fragrant.
6. Put the cucumber shreds and black fungus into the pot and fry.
7. Finally, pour the shredded pork into an iron pan, quickly fry it over high heat, add an appropriate amount of chicken essence and a teaspoon of dark soy sauce, and then put it on a plate and sprinkle with chives.
Tips:1. Because the shredded pork is fried twice, when the shredded pork is first loosened, use a low heat, and the shredded pork must be taken out as soon as it changes color. 2. The heat of the whole process is very critical, otherwise the shredded pork will have a relatively old texture if you don't pay attention. 3. When selling meat, ask the butchers or supermarkets to help process them into shredded meat, pack them separately and freeze them in the refrigerator, and take them out when you want to eat them. This saves processing time.
