Fried noodles with Pleurotus eryngii and shredded pork(jia chang chao mian xing bao gu rou si chao mian )

Fried noodles with Pleurotus eryngii and shredded pork

Introduction:

Production steps:

Step 1: wash Pleurotus eryngii and tear it into strips. Cut green and red pepper and carrot into shreds

Step 2: cut pork into shreds, add 1 tbsp soy sauce and cooking wine to marinate for a while

Step 3: blanch the Pleurotus eryngii in hot water

Step 4: put the noodles in hot water and cook them until they are 8% cooked

Step 5: control the water content of the cooked noodles, immediately add 2 tbsp of cooked vegetable oil, mix well, and continuously disperse to cool

Step 6: heat the pan, add a little vegetable oil, and fry the cured shredded meat

Step 7: add onion, garlic, pepper and carrot, stir fry a few times, stir fry the flavor

Step 8: stir fry the blanched Pleurotus eryngii, add a little salt, sugar and soy sauce.

Step 9: put the noodles into the pot, stir fry quickly over high heat, add a little salt to taste, and stir fry until cooked

Materials required:

Pleurotus eryngii: 200g

Pork: 150g

Noodles: 400g

Green and red pepper: 4-5 pieces

Carrot: a little

Scallion: a period

Garlic: 2

Soy sauce: 2 tbsp

Sugar: 0.5 TSP

Salt: 1 teaspoon

Vegetable oil: 4 tbsp

Cooking wine: 1 tbsp

Note: after the noodles are cooked for 8 minutes and drenched with water, add the cooked oil quickly to disperse, so as to avoid the uneven heating of the noodles, which will affect the taste; the noodles do not need to be fully cooked, otherwise they will become soft when they are stir fried

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Jia Chang Chao Mian Xing Bao Gu Rou Si Chao Mian