Pork with white gourd and black fungus(dong gua hei mu er pai gu rou )

Pork with white gourd and black fungus

Introduction:

"Wax gourd is cold in nature and sweet in taste. It can clear away heat and generate fluid. It is especially suitable to take in summer. However, most people like vinegar in summer. Vinegar has bactericidal effect, but wax gourd can't be cooked with vinegar, which will reduce its nutritional value. Auricularia auricula, the scavenger of human body, now the environmental pollution is very serious, often eat Auricularia auricula can effectively remove some of the body's garbage. In addition to protein, fat and vitamins, spareribs also contain a lot of calcium phosphate, bone collagen and bone mucin, which can provide calcium for children and the elderly

Production steps:

Step 1: soak Auricularia auricula in soft water, wash it, and then soak it in water

Step 2: wash the meat, blanch it in boiling water and drain. Preheat the pan over low heat, pour in the cooking oil, pour in the drained spareribs and small dried peppers, and stir fry a little

Step 3: add yellow rice wine and stir fry until the water is dry. Add soy sauce, salt, sugar, garlic, pepper, small fire stir fry, meat coloring

Step 4: add 700ml clean water, cover with high heat, boil and turn to medium heat

Step 5: take off the lid for 20 minutes, add the cut wax gourd, stir fry, cover and simmer

Step 6: when the wax gourd changes color, add the soaked black fungus, stir fry, cover and simmer for two minutes

Step 7: OK, turn off the fire and sprinkle MSG

Step 8: plate and serve.

Materials required:

Ribs: 500g

Wax gourd: 400g

Auricularia auricula: 80g

Oil: right amount

Salt: right amount

Sugar: right amount

Yellow rice wine: right amount

Garlic: 2 small petals

Dried pepper: 4

Zanthoxylum bungeanum: right amount

Soy sauce: right amount

MSG: a little

Note: 1, black fungus put early, there is no crispness. 2, add wax gourd, although the pot of water is not much, but wax gourd water, so do not add water stew.

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Dong Gua Hei Mu Er Pai Gu Rou