Stir-fried Pork with Mushrooms

2024-06-22 13:35:33  Views 1 Comments 0

Health benefits

Mushrooms: Enhance immunity
Pork belly: Moisturize dryness
White sugar: Low protein

Ingredients

Mushrooms ( 5-8 )
Pork belly ( 150g )
Ginger ( Adequate amount )
Chives ( Adequate amount )
Table salt ( Two spoons )
MSG ( Half spoon )
White sugar ( one spoon )
Cooking wine ( a spoonful )
Edible oil ( Appropriate amount )

How to stir-fry pork with mushrooms

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    1. Prepare the mushrooms.
    Be careful when choosing mushrooms: good mushrooms have white or gray caps and white stems.If the mushroom cap is yellow, it is not good.The reason for yellowing is that the mushroom is old, sprayed with water or contaminated by miscellaneous bacteria.It is better to choose mushrooms that are thick and fleshy.

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    2.Select pork belly as raw material.
    Cut the pork belly into thin slices.This is based on personal preference.

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    3.Rinse the mushrooms clean of surface dust to remove sand and impurities.Soak in salt water for a while to remove any residue.

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    4. Cut the mushrooms into small slices.Clean the pork belly and blanch it slightly in boiling water.

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    5. Cut the ginger into shreds and mince the chives.spare.

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    6. Lift the pot and pour cooking oil.Heat the oil pan to 70% heat, add a spoonful of salt and shredded ginger.Saute.

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    7.Add pork belly and stir-fry.Stir-fry until the pork belly changes color and turns white, add half a spoonful of cooking wine and continue to stir-fry for a while.Dish out and set aside.

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    8.Pour in the chopped mushrooms and stir-fry for a while.

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    9. Until the mushrooms stop growing and turn from white to yellow.

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    10.Add the pork belly just poured out and stir-fry for a while.Add half a spoonful of cooking wine, a spoonful of sugar, and a spoonful of salt, and continue to stir-fry.Cover the pot and simmer over low heat for about a minute.

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    11.Open the lid and add half a spoonful of MSG for freshness.Stir fry for a while.

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    12.Add minced chives.

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    13. Stir well.

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    14.Ready to serve.

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    15.Install the disk.Let's eat.

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    16.You can sprinkle some chopped green onion.More fragrant.

Tips

1.When choosing mushrooms, pay attention to: good mushroom caps are white or gray, and the stems are white.If the mushroom cap is yellow, it is not good.The reason for yellowing is that the mushroom is old, sprayed with water or contaminated by miscellaneous bacteria.It is better to choose mushrooms that are thick and fleshy.
2.When frying pork belly, if you feel it is fat, you can stir-fry the fat of the meat over low heat for a while to force out the fat.
3.You can use lean meat instead of pork belly for fried meat.It depends on personal preference.
4.No cooking oil was added when frying the mushrooms because the pork belly had been fried before and there was oil left at the bottom of the pot.
5.Cut the pork into slices and marinate it with water starch, egg white, salt or soy sauce for a while, so that the meat will be more tender and flavorful.
6.When the mushroom-fried meat is about to come out of the pot, you can add some water starch to thicken the sauce so that the sauce hangs evenly on the meat slices and mushrooms.This way the taste will be more tender and smooth.
7.When I put the oil in the pan, I am used to putting some salt, which can make the dishes more delicious.This is a personal preference, you don’t have to add it if you don’t like it.

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