Stir fried boletus(xing yue si fang cai bao chao niu gan jun1 )

Stir fried boletus

Introduction:

"When I was a child, my father cooked Boletus for me. I can remember which one tastes delicious for a long time. But after I got married, my husband didn't allow me to eat it. He always insisted on eating fresh things. Vegetables and meat must be bought every day. There was no chance. One day a guest came to my house, The main method of this dish is to process it first, then use the quick frying method to keep the meat tender and smooth and the Boletus delicious. The production process is also quite simple and easy to learn. But I still suggest that this dish should not be eaten often, because Boletus is not a local product, Long term immersion in salt water. In order to keep it from deterioration. So it's better to eat less. Once in a while, it's OK to have a full mouth. "

Production steps:

Materials required:

Pork: 150g

Boletus: 150g

Scallion: 50g

Zanthoxylum bungeanum: more than 10 pieces

Edible oil: 50g

Waterbean flour: a little

Refined salt: right amount

Pepper powder: right amount

Cooking wine: moderate

Chicken essence: a little

matters needing attention:

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Xing Yue Si Fang Cai Bao Chao Niu Gan Jun1