Yuxiang Pork
1.
One lettuce is peeled, the green peppers are peeled and the seeds are removed, and the large fungus is watered. All raw and auxiliary materials are washed and set aside.
2.
Shred the lettuce and marinate for ten minutes with a small amount of salt. Shred the lean meat, marinate with cooking wine, light soy sauce, and a little salt for ten minutes. Shred green onion, slice ginger and garlic, and shred green pepper and water-fat fungus.
3.
Add oil to the pot to heat, add the shredded pork and stir fry.
4.
Add green onion, ginger and garlic slices, and small red peppers and stir fry for a fragrant flavor.
5.
Pinch the shredded lettuce, drain the water, put it in the pot, and stir fry.
6.
Add green pepper shreds and wood ear shreds and stir fry.
7.
Soy sauce, dark soy sauce, white sugar, pepper powder, monosodium glutamate and water starch are mixed into juice. Lettuce stir-fry until it is broken, cook it, stir-fry evenly and take it out of the pot.
Tips:
1. Light soy sauce can improve the taste, dark soy sauce is used for coloring, and two kinds of soy sauce are used at the same time. I personally think that the taste is better.
2. There is a little salt in the shredded pork and lettuce. If you have a light taste, you don't need to add salt in the water starch. You can add a little bit for the heavy taste.
3. Stir-fried shredded pork has a good taste, and starch can be used when marinating.
