Fried meat with fungus is a common collocation in home-cooked fried meat. Nutritious and delicious.

Fried meat with auricularia auricula:

Soak the fungus in boiling water, and the dried fungus will become fluffy after absorbing water. Then remove the roots of the fungus for later use. The roots will affect the taste, so they need to be removed. Pay attention to choose some fungus as much as possible, so that the taste will be better.

Wash pork and cut it into thin slices. Add appropriate amount of starch, bean paste, soy sauce and pepper and mix well.

Heat oil in the pan, add a little bean paste and ginger and garlic foam and stir well. Add the sliced meat and stir fry, then add the fungus and stir fry. After the ingredients are fried, add appropriate amount of salt and monosodium glutamate to taste and serve.

The second match: fried meat with garlic seedlings.

Fried meat with garlic moss is a common home-cooked dish in spring. Young garlic shoots are seasonal vegetables, and they are moss grown by garlic seedlings in spring. Garlic moss has a smell of garlic, which is refreshing, so many friends like this delicious food.

Fried meat with garlic moss:

Wash garlic moss, remove the flower bones at the top of garlic moss, and then cut garlic moss into sections for later use.

Slice tenderloin, add appropriate amount of pepper, starch, soy sauce and ginger foam and stir well for later use.

Heat oil in the pan, add tenderloin and stir well, add garlic moss and continue to stir. Friends who like to eat crispy garlic moss can cook it when the garlic moss is ripe. Friends who like to eat soft garlic moss can wait until all the ingredients are cooked, and then stir-fry for two minutes.