Stir-fried Pork with King Oyster Mushroom
Overview
When did it start raining outside the window? I don't know... On a cold night, I listened quietly to the sound of rain falling. It was February 21, 2016, an ordinary night in the mountain city of Chongqing. What can I do in this silent night? And tomorrow, tomorrow is the beginning of a new week. Next week, next week I will be in Beijing. Special program for the National Two Sessions. So be it. Let all be well. ====Meaningless dividing line====
Tags
Ingredients
Steps
-
Slice lean pork, mix with a tablespoon of cooking wine, half a teaspoon of salt, and half a teaspoon of starch to remove the fishy smell.
-
Cut king oyster mushrooms, carrots, and lettuce into slices and set aside.
-
Cut onions, ginger, garlic, millet and pepper into knives, set aside Sichuan peppercorns, add a spoonful of very fresh soy sauce, a spoonful of cooking wine and half a teaspoon of salt to make a sauce and set aside.
-
Pour the oil into the pot. When the oil is hot, add the meat slices and stir-fry quickly until white. Set aside. (Put the meat out as soon as it turns white, which can keep the meat tender and smooth to the greatest extent.)
-
Leave the base oil in the pot. When the oil is hot, add onions, ginger, garlic, Sichuan peppercorns, millet pepper and stir-fry until fragrant.
-
Add king oyster mushroom slices, carrot slices, and lettuce slices and stir-fry until cooked.
-
Pour in the meat slices, then add the prepared sauce and mix well. Finally, add a few drops of cooking vinegar and mix well and serve. If you like, you can add half a teaspoon of sugar for extra flavor. (Don’t fry the meat slices for a long time to keep them tender. The last few drops of vinegar are called cooking vinegar, which can add flavor to the dishes, but you won’t be able to taste the sour taste of vinegar.)
