27's cooking diary(de peng ren ri ji yu xiang mu er chao rou pian )

27's cooking diary

Introduction:

"Auricularia auricula with shredded meat ~ today's 27 dish is Auricularia auricula with sliced meat ~ because I like the taste of Auricularia auricula in my mouth one by one ~ ha ha ha ~ quite heroic! Whoosh ~ ~ "

Production steps:

Step 1: prepare the ingredients.

Step 2: soak Auricularia auricula in advance, boil it with water, tear it into small pieces, set it aside, and pour oil into hot pot.

Step 3: evenly wrap the meat slices with raw starch.

Step 4: add a spoonful of chili sauce and mix well.

Step 5: after the oil is medium cooked, pour the sliced meat, pickled ginger, pickled pepper and Chinese prickly ash into the pot and stir fry.

Step 6: stir fry the meat until it changes color slightly, then add the cooked agaric slices.

Step 7: add appropriate amount of black vinegar, stir fry evenly.

Step 8: add a small spoon of sugar and continue to stir fry.

Step 9: add the scallion section, stir fry a few times, turn the heat down.

Step 10: add the right amount of salt and MSG, you can serve it~~

Materials required:

Black fungus: half a catty

Pork slices: four Liang

Chives: 4-6

Zanthoxylum bungeanum

Pickled ginger: half

Pickled peppers: 10-12

Fresh chili sauce: 1 teaspoon

Sugar: 1 / 2 tsp

Black vinegar: a spoonful

Raw starch: a small stamp

Precautions: 1. The fungus must be boiled in advance, and then it must be cooked before frying. In this way, the fungus is not easy to dry in the process of frying. 2. If you don't have fresh chili sauce, you can also add a small amount of Douban sauce. Well, I wish you a good appetite. See you next time~~~

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: hot and sour

Chinese PinYin : De Peng Ren Ri Ji Yu Xiang Mu Er Chao Rou Pian