Fried sliced pork with water chestnut and black fungus(bi qi hei mu er chao rou pian )

Fried sliced pork with water chestnut and black fungus

Introduction:

"Water chestnut tastes sweet and crisp, rich in nutrition, and contains protein, fat, crude fiber, carotene, vitamin B, vitamin C, iron, calcium, phosphorus and carbohydrates. It can be eaten raw, used for cooking, made into starch and used as Chinese medicine. "

Production steps:

Step 1: prepare the material. Peel and slice carrots, wash and slice pork, wash and soak black fungus, wash green beans, wash water chestnut, peel and slice.

Step 2: add salt, pepper and starch to meat slices, mix well, stir fry in oil pan to change color and remove.

Step 3: leave the bottom oil in the pan, add carrots, black fungus and green beans and stir fry.

Step 4: add water chestnut.

Step 5: add refined salt.

Step 6: add chicken essence.

Step 7: add meat slices.

Step 8: thicken.

Step 9: take out the pot and put it on the plate.

Materials required:

Water chestnut: 150g

Pork: 50g

Auricularia auricula: 50g

Carrot: 30g

Green beans: 30g

Vegetable oil: right amount

Salt: right amount

Sugar: right amount

Starch: right amount

Pepper: right amount

Note: water chestnut should not be eaten raw, because water chestnut grows in the mud, the skin and interior may be attached to more bacteria and parasites, so be sure to wash and cook thoroughly before eating.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: salty and sweet

Chinese PinYin : Bi Qi Hei Mu Er Chao Rou Pian