Double cooked pork with mixed vegetables(za shu hui guo rou )

Double cooked pork with mixed vegetables

Introduction:

"That day, my mother-in-law bought pork, cooked with pepper and salt, ready to use it to stew. In the evening, thinking of her husband's saying that the pork is delicious, she decided to use a piece of cooked pork to cook her husband's favorite pork. But there was no garlic sprout at home, so she changed the pattern temporarily. She used the double abalone mushrooms to stir fry, and the pickled mushrooms to prepare a double mushroom pork. But in the process of stir frying, she found that the pork produced too much oil. For fear of avoiding being too greasy, she added some cabbage temporarily Help inside, in this way, double mushroom twice cooked meat by mixing into a miscellaneous vegetable twice cooked meat. After serving the dishes, my husband and daughter both reflected the mixed flavor of the dishes. Ha ha, the unexpected harvest, I think, has also achieved another dream of my food: through mixing, we can make our table richer and our food more brilliant. "

Production steps:

Step 1: wash the abalone mushroom surface and cut it into round slices; soak the dried mushroom in warm water and cut it into oblique slices; cut the pork with pepper and salt into thin slices; prepare the lobster sauce; prepare the scallion, ginger and dry red pepper sections.

Step 2: take the cabbage, wash it and slice it obliquely.

Step 3: oil in a hot pot, add onion, ginger and dry red pepper, and stir fry until fragrant.

Step 4: put in the cooked pork slices.

Step 5: stir fry the oil in the pork over medium low heat.

Step 6: pour in Lentinula edodes and abalone mushrooms, stir fry until soft.

Step 7: add soy sauce to color.

Step 8: add oyster sauce.

Step 9: pour in the cabbage and stir fry over high heat.

Step 10: season with salt and cover for two minutes.

Step 11: add chicken essence to taste, then out of the pot.

Materials required:

Pleurotus eryngii: 150g

Pork: 200g

Cabbages: 300g

Mushroom: 8

Onion and ginger: right amount

Dry red pepper: 1

Oil: right amount

Salt: right amount

Douchi: 1 teaspoon

Oyster sauce: 1 teaspoon

Soy sauce in brown sauce: 1 teaspoon

Chicken essence: a little

Note: 1. Make sure to fry the oil in the pork until the surface is yellowish and a little dry. 2. You can't add water in the process of frying. Therefore, this dish needs a little more oil than usual.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Za Shu Hui Guo Rou