Summer Fast Food-fried Shredded Pork with Fungus and Bean Sprouts

Summer Fast Food-fried Shredded Pork with Fungus and Bean Sprouts

1. Soak dry fungus in advance

2. The soaked fungus is repeatedly rubbed and rinsed under clean water, and drained for later use

3. Shred the fungus and set aside

4. A small piece of pure hind leg lean meat, wash and set aside

5. Lean meat, shredded pork, set aside

6. Add a little cooking wine, a little light soy sauce, a little ginger powder, a little cooking oil to the shredded pork, stir well, then add a little cornstarch, mix well and marinate for ten minutes

7. A collection of other ingredients: green bean sprouts, a red hot pepper, a small piece of ginger, a few cloves of garlic, and sliced fungus

8. Wash the mung bean sprouts and set aside

9. Remove the stems and seeds of the red hot pepper, wash the ginger, peel the garlic, and set aside

10. Cut red hot pepper into shreds, cut garlic into garlic slices, cut ginger into minced ginger and set aside

11. Heat the pan with cold oil, add the marinated shredded pork, and fry until the shredded pork turns white and can be served

12. Leave the bottom oil in the pot, add sliced garlic and ginger, stir fragrant

13. Add fungus shreds and stir fry. The fungus should be drained, otherwise it will burst easily

14. Add shredded pepper and stir fry

15. Because the fungus absorbs salt, add a little light soy sauce and stir fry to give the fungus a basic taste

16. Add mung bean sprouts and stir fry over high heat

17. Add the shredded pork that has been fried in advance and stir fry

18. Pour some light soy sauce, pour a little vinegar along the side of the pot, stir fry, taste the saltiness, add a little salt and chicken essence, and you can get out of the pot

19. Finished product

20. Finished product

21. Finished product

22. The finished product, this dish, is quick and simple to operate. Mung bean sprouts and fungus are matched with shredded pork, which is rich in nutrition. The bean sprouts are fresh, the fungus is crispy, and the meat is tender and smooth.

Tips:

Mung bean sprouts can be eaten by most people, especially suitable for long-term smokers. But it should be noted that people with weak physique should not eat more mung bean sprouts. In cooking, when frying bean sprouts, hot pot should be fried quickly, so that vitamin C is less damaged. Mung bean sprouts are cold in nature, and a bit of ginger should be added when cooking to neutralize its cold nature. Adding a little vinegar when frying mung bean sprouts can not only prevent the loss of vitamin B1, but also strengthen the weight loss effect.

The protein content of black fungus is comparable to animal food, and it has the reputation of "the meat of the vegetarian". Fungus itself is non-toxic, but long-term soaking will degenerate and produce biotoxins, or breed bacteria, fungi and other pathogenic microorganisms. Its symptoms are the same as mushroom poisoning. Acute liver and kidney failure are often the main clinical manifestations. In severely ill patients Prone to multiple organ dysfunction and failure. So don't soak the fungus for a long time, especially in hot summer days, and be more careful. The soaked fungus should be rubbed and rinsed with plenty of water several times.