Stir-fried Shredded Pork with Eryngii Mushrooms
by Small transparent zwh
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Cut the meat into shreds, marinate in half a tablespoon of cooking wine and soy sauce, cover with plastic wrap and store in the refrigerator for several hours.
2. Hand tear a pleurotus eryngii. The thickness can be controlled at will according to personal preference. (Too thick will not taste good, too thin will be very dry and not chewy)
3. Mixing of various powders: 2g salt, 2g sugar, 2g chicken powder, 2g cumin powder, and 2g barbecue material.
4. Stir-fry the shredded pork and serve for later use.
5. Pleurotus eryngii is microwaved (or blanched) for three to five minutes, which will shrink a lot, in order to reduce the time for frying. You can also omit this step and directly dry fry.
6. Stir-fry the eryngii mushrooms on high heat until they are golden and fix them on one side of the pot. Use the remaining oil to fry the peppercorns on the other side of the pot on a low heat. After the fragrant flavor, discard the peppercorns so as not to affect the taste.
7. Stir fragrant chili segments.
8. Stir-fry chives and garlic.
9. Pour in the shredded pork that has been fried in advance, add the powder prepared in advance, add 8g light soy sauce, 2g oyster sauce, mix all the ingredients, and stir-fry evenly.
10. It's out of the pot, it looks very appetizing. The taste of the shredded eryngii mushroom is very similar to that of the shredded pork after being fried in this way, and the taste is superb, even a picky eater who never eats fungus at home also loves it.
Tips:Pleurotus eryngii must be torn by hand to be delicious. Tearing while chasing the drama, you should be tempering your patience. The head and the middle part are too soft and crisp, and they break at the touch of a touch, so you can break them off and save for other dishes.
