Yuxiang Pork
1.
Wash and shred pork, add cooking wine, salt, light soy sauce, chicken essence, olive oil and marinate for 10 minutes
2.
Carrots, green peppers, green onions, ginger, garlic, and fungus are soaked and blanched, then cut into shreds (you can also pour in water white and pleurotus eryngii)
3.
Put sugar, vinegar, chicken essence, a little cooking wine, light soy sauce, cornstarch, and a little water in the bowl to make the sauce (if you like a stronger taste, you can add Qixian Doubanjiang)
4.
After the oil is hot, add the green onion, ginger, garlic, and fry
5.
After the meat is fried, add carrots, then green peppers, and finally add fungus and stir fry
6.
Add the sauce, stir fry to collect the juice, and then take it out
Tips:
1. After soaking the fungus, it is best to blanch water to prevent poisoning or stomach discomfort; 2. Quick version, no other ingredients such as water chestnut, the taste will not be too heavy; 3. Like the traditional version of the side dishes with water chestnut, Shred pleurotus eryngii and add Qixian bean paste to the sauce;
