Stir fried pork with mushroom and corncob(mo gu yu mi xin xiao chao rou )

Stir fried pork with mushroom and corncob

Introduction:

"Home style dishes, materials in the kitchen handy, organic combination, flexible, this stir fry is a simple combination of materials."

Production steps:

Step 1: first, cut the pork into pieces and put it in a bowl. Add 1 tsp soy sauce, 1 tsp cooking wine (brandy is put in this paste), 1 / 4 tsp salt, half TSP soy sauce, right amount of pepper and half of sugar on the index finger. Grab until gelatinization, then about 1 tsp water, and then grab until the water is absorbed. Put about half TSP water starch and grab well;

Step 2: 2. Slice mushrooms and blanch. When blanching, add 1 teaspoon salt and a few drops of oil, so that the mushrooms are bright and have a little flavor. If the corncob is fresh, blanching should also be done, and can be avoided;

Step 3: 3. Remove the oil from the pan, then pour in the sliced meat, wait for a moment, stir fry the meat with a spoon or spatula until it changes color and is just cooked, and set aside;

Step 4: four, another pot put ginger and garlic;

Step 5: 5. Pour in mushrooms and corncobs, add salt and pepper, stir fry a few times;

Step 6: six, into the fried meat, along the edge of the pot into the right amount of cooking wine, sprinkle a few drops of sesame oil, pocket a few times can be on the pot.

Materials required:

Sliced meat: 150-200g

Mushrooms: 6-8

Corncob: 100-200g

Garlic: 2

Ginger: 3-5 tablets

Pepper noodles: 1 / 4 tsp

Note: when pickling meat, use a large container, let the hand grasp the salting in sufficient room, first put cooking wine, salt, soy sauce, soy sauce, sugar, grasp the salting until the meat is sticky, and then put water, starch and oil, etc., so that the meat is fried more cool and tasty.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Mo Gu Yu Mi Xin Xiao Chao Rou