Fried noodles with shredded pork and mushrooms(xiang gu dong sun rou si chao mian )

Fried noodles with shredded pork and mushrooms

Introduction:

Production steps:

Step 1: shred the pork

Step 2: add a little salt, monosodium glutamate, rice wine and starch to marinate

Step 3: slice the bamboo shoots and mushrooms, and shred the black fungus

Step 4: heat the frying pan to 80% heat, add proper amount of oil, stir fry the shredded meat until it changes color, then remove and set aside

Step 5: add proper amount of mushroom water to the frying pan (no cold water or soup can be used)

Step 6: pour in mushrooms and black fungus, cover and simmer for about 3 minutes

Step 7: pour in the bamboo shoots and stir fry together

Step 8: add in the half cooked pork and stir fry together

Step 9: add a little mushroom water

Step 10: add the right amount of soy sauce, a little salt, MSG stir fry evenly

Step 11: take a large pot, add a pot of water to boil, add a little salt, add noodles and cook until soft

Step 12: take out the cooked noodles and drain

Step 13: pour the noodles into the mushroom and bamboo shoots and stir well

Step 14: add a little salt and msg to taste

Materials required:

Noodle roll: 500g

Pork: 120g

Winter bamboo shoots: 250g

Mushroom: 6

Auricularia auricula: 6

Soy sauce: right amount

Yellow rice wine: right amount

Starch: right amount

Salt: right amount

MSG: right amount

Note: 1. Add little salt and monosodium glutamate every time, otherwise it will be very salty in the end. 2. Soak mushrooms and Auricularia auricula overnight in advance. 3. It is suggested to keep the water for soaking mushrooms. You can use it when frying noodles, or use water or soup if you don't have it

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Xiang Gu Dong Sun Rou Si Chao Mian