#trust之美# Stir-fried Sliced Pork with Fungus and Lettuce with Pickled Pepper

Name: #trust之美# Stir-fried Sliced Pork with Fungus and Lettuce with Pickled Pepper
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Tenderloin; Some Fungus; Some lettuce; Some Pickled peppers; Some Green onions; a little salt; a little starch

by Warm hands with hands

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

I learned this fast-handed dish from my mother. It should be said that my cooking skills come from my family. Since I was a child, I like watching my family cook. Whether it's grandparents or moms and dads, I like to watch them cooking, and I walk around the pot with them. Mom is very capable, and she is definitely a good hand at home work, especially home-cooked dishes, not to mention it! Mom is also delicious, likes to eat, and also studies to eat, so if you ask which new home is delicious? What are you selling? How does it taste? There is basically nothing she can't answer... This fast-handed dish was taught to me by my mother. The taste is really good, the ingredients are easy to buy, and the method is not difficult. Mom said that no matter where it is, the taste of home will not change! "

Ingredients

Some Tenderloin
Some Fungus
Some Lettuce
Some Pickled Peppers
Some Green Onions
a little Salt

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a little Starch

#trust之美# Stir-fried Sliced Pork with Fungus and Lettuce with Pickled Pepper

1. Prepare the materials. Cut the pickled pepper into small pieces, slice the lettuce or rhombus, tear off the fungus, and cut the meat.

2. Put a little starch in the meat slices (according to the number of meat slices, put it as appropriate, my family’s starch is produced by relatives, An Yue, pure sweet potato starch)

3. Grab the starch evenly with your hands to make the meat slices smashed (if the meat slices are too dry, just dip your hands in a little water and continue to grab)

4. Heat the pan with cool oil, add the meat slices and fry them smoothly

5. Turn on medium heat and quickly slide open the meat slices

6. Quick stir fry

7. Change to high heat and quickly stir-fry pork slices

8. Stir fry the meat slices and put them in a bowl

9. Use the oil from the pork slices just now, add the green onions and pickled peppers, and stir fry for a fragrant flavor

10. Stir-fry on medium heat

11. Put in the fungus

12. Stir fry the fungus a few times and continue to add lettuce slices to stir fry

13. Stir the fungus and lettuce evenly and put in the pork slices that have just been fried

14. Continue to maintain the medium heat and stir fry for a few times (the starches left in the bottom of the pot will be easily fryed on high heat)

15. At this time, add a little bit of salt (because the pickled peppers already have salt, so you need to be cautious when adding salt)

16. In the last part, turn on a high fire, add a little vinegar, and pour it along the side of the pot to fully burn out the scent of vinegar! (The key to making this dish delicious is here, only a little vinegar, and the high heat is poured on the side of the pot)

17. Get up

Tips:
Heart-warming reminder: Sweet potatoes, corn, etc. can be used for starch.
Do not use too much water when grabbing the meat slices, and put a little water when the meat slices are dry, so that starch can cover the meat slices.
When you put the salt, it's really heavy, and you can put a little bit more delicious.
Finally putting vinegar is the key, my mother said: You can taste the vinegar, but not the sourness!