1. Wash the pocket mushrooms and drain them out. Remove the old roots of wild water chestnuts, remove the shells and clean them. Cut the carrot into a section.
2. Peel and shred carrots. Shred the water chestnut. Shred the meat. Wash it up.
3. Pour corn oil into a clean pot. Turn on high heat, add ginger slices after the oil is warm. Saute.
4. Pour the shredded pork and start to stir fry. This is a non-stick pan.
5. Stir-frying continuously, the meat is slightly burnt, and the oil is all fried. good smell.
6. Then pour the rice white shreds and carrot shreds. Stir fry for 1-2 minutes.
7. Then pour the pocket mushrooms. Continue to stir fry.
8. Stir-fry until the vegetables are soft, add a small bowl of water. Turn to medium fire to continue.
9. Stir fry for a while, pour in salt to taste.
10. After stirring evenly. Cover the pot and simmer for 1-2 minutes.
11. Turn off the heat and cook.
Tips:1. Stir-fry the shredded pork for a while, it will not taste oily.
