Stir-fried Shredded Pork with Seasonal Vegetables

Name: Stir-fried Shredded Pork with Seasonal Vegetables
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Pleurotus eryngii; 2 pcs Bell pepper; 120g Pork (lean); 1 tbsp Vegetable oil; 2g salt; 1 teaspoon Soy sauce; 1g Chicken Bouillon Powder; 8 Millet pepper; 8g Water starch; 5 drops sesame oil

by 18LS28xgl Scattered

4.8 (1)

Favorite

7

Difficulty

Easy

Time

10m

Serving

2

Pleurotus eryngii, which my family loves as always, is here again. This dish is made by both of us. I am in charge of frying and he is in charge of shooting. I originally thought that the ending would be fast and good. As a result, someone's hands were shaking, and the process pictures were taken horribly.

Stir-fried Shredded Pork with Seasonal Vegetables

1. After washing the lean pork meat, cut into shreds, grab well with salt, water starch and sesame oil, and marinate for a while

2. After washing the Pleurotus eryngii, wipe off the water and shred

3. Remove the seeds and stalks of the green pepper, wash; shred and set aside

4. After washing the spicy millet, wipe off the water and cut into small pieces. The amount of spicy millet is increased or decreased according to personal preference.

5. Put the pot on the fire, after it is heated, pour in an appropriate amount of vegetable oil; when the oil pan is heated, pour the shredded pork into the pot and stir fry

6. After the shredded pork has changed color, pour the spicy millet into the pot and stir fry

7. Add eryngii mushrooms and green peppers and stir-fry for half a minute

8. Transfer in the right amount of light soy sauce

9. Add the right amount of salt and chicken essence

10. Stir-fry evenly, turn off the heat; raise the pot and serve

Tips:
1. Vegetables can be replaced with what you like;
2. The spicy portion of millet can be increased or decreased according to personal preference, or left alone.