Sliced pork with garlic and Pleurotus nebrodensis(suan huang rou si bai ling gu )

Sliced pork with garlic and Pleurotus nebrodensis

Introduction:

"It's a mixed dish. Because of the addition of garlic, it conceals the peculiar grass smell of Pleurotus nebrodensis. It's cut into strips of the same size as shredded meat. It tastes soft and smooth, and tastes very good."

Production steps:

Step 1: clean Pleurotus nebrodensis.

Step 2: cut into strips thicker than chopsticks.

Step 3: prepare shredded meat and cut garlic into inch sections.

Step 4: heat the oil in the pan to 50% heat, and then add the shredded meat.

Step 5: stir fry until white.

Step 6: add Pleurotus nebrodensis.

Step 7: stir fry until mushrooms are soft and serve.

Step 8: heat another pot, add garlic and stir fry.

Step 9: when the garlic becomes soft, add the fried bailing mushroom.

Step 10: add appropriate amount of salt, delicious, sesame oil and stir well.

Materials required:

Pleurotus nebrodensis: right amount

Garlic yellow: right amount

Shredded pork: right amount

Salt: right amount

Sesame oil: right amount

Delicious: moderate

Note: stir fry garlic, first into the stem part, and then put the leaves part, to ensure synchronous maturity.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Suan Huang Rou Si Bai Ling Gu