Fried Hypsizygus marmoreus with shredded meat(rou si chao zhen ji gu )

Fried Hypsizygus marmoreus with shredded meat

Introduction:

"Hypsizygus marmoreus and shredded meat are nutritious and delicious partners."

Production steps:

Step 1: shred the tenderloin

Step 2: add two spoonfuls of cooking wine, stir well and marinate for 20 minutes

Step 3: cut off the older part of the root of Hypsizygus marmoreus, clean it, and cut the longer mushroom into two sections

Step 4: blanch the washed Hypsizygus marmoreus for 30s

Step 5: take out the water and tear the thick mushroom in half

Step 6: put some oil in the pot, heat the oil and add scallion

Step 7: saute the shredded pork and turn to high fire

Step 8: stir fry until the surface of shredded pork begins to turn white, then add Hypsizygus marmoreus

Step 9: stir fry soy sauce evenly

Step 10: two spoonfuls of soy sauce

Step 11: half a spoonful of sugar

Step 12: cover with high heat and cook for 5min. When the soup is 2 / 3, add some wolfberry (soaked in advance)

Step 13: when the soup is almost finished, add the scallion and stir fry evenly, then start the pot

Step 14: (my taste is light, two spoonfuls of raw soy sauce is enough, so there is no salt.)

Materials required:

Hypsizygus marmoreus: 1 jin

Tenderloin: half a catty

Scallion: right amount

Soy sauce: 1 teaspoon

Soy sauce: 2 teaspoons

Cooking wine: 2 teaspoons

Sugar: half a teaspoon

Note: 1. Blanch Hypsizygus marmoreus with water for 30s to get rid of the peculiar smell. 2. Put half a teaspoon of sugar to improve the taste, but it can't taste sweet

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: Original

Chinese PinYin : Rou Si Chao Zhen Ji Gu