Stir-fried Shredded Pork with Green Pepper and Mustard
1.
Put the dried fungus in a bowl, add water to soak
2.
One end of mustard tuber, shredded, soaked in water
3.
Wash a piece of pork hind leg, cut into shreds, set aside
4.
Add a little light soy sauce, cooking wine, a little white pepper, a little ginger powder, a little cooking oil to the shredded pork, mix well, add a little cornstarch, mix well and marinate for ten minutes
5.
When marinating the meat, prepare other vegetables, remove the stems, tendons and seeds of the green pepper, and wash
6.
Shred the green pepper and set aside
7.
Peel the ginger, wash and shred, wash and chop the green onion, and set aside
8.
Heat the pan, add a little oil, add the marinated pork and stir fry
9.
Stir-fry the shredded pork until the surface becomes white and ready for use
10.
After the dried fungus is soaked, add a little cornstarch to the water and rub to remove the dirt and wash, shred and set aside
11.
After soaking in water, pickle mustard to filter out the water, set aside
12.
Heat the pan with cold oil, add ginger and stir fragrant
13.
Add chopped green onion and stir fragrant
14.
Add fungus shreds and stir fry
15.
Add shredded green pepper and stir fry over high heat
16.
Pour in a little light soy sauce and stir fry
17.
Add pork shreds and stir fry
18.
Add mustard shreds and stir fry
19.
Add a little sugar and stir fry
20.
Taste the saltiness, add a little salt and vegetables to taste, stir and fry out.
21.
Finished product
22.
This dish is simple to operate, common ingredients, delicious and nutritious
Tips:
Pickled mustard tuber is relatively salty, so soak in water in advance to remove a certain amount of salt
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