Sichuan cuisine is one of the eight major cuisines in China, which is deeply loved by diners for its spicy taste and rich taste. Among them, auricularia auricula slice is a very classic Sichuan dish, which is not only delicious, but also rich in nutrition, and is known as the best in Sichuan cuisine.

Raw material preparation

The following raw materials need to be prepared for making auricularia auricula slices:

Pork tenderloin 300g

Auricularia auricula 50 grams

1 green pepper

Red pepper 1

Appropriate amount of onion, ginger and garlic

Salt, soy sauce, cooking wine, soy sauce, starch, white pepper, chicken essence.

Appropriate salad oil

Step description

1. Prepare raw materials

Wash pork tenderloin, slice it, add salt, soy sauce, cooking wine, soy sauce, starch, white pepper and chicken essence, mix well and marinate for 10 minute. Soak Auricularia auricula in clear water, wash and cut into small pieces; Cut green pepper and red pepper into small pieces, and mince onion, ginger and garlic for later use.

Step two, stir-fry auricularia auricula

Put oil in a hot pan and cool, add onion, ginger and garlic until fragrant, then add black fungus and stir fry, add salt and chicken essence to taste, stir fry until the fungus is soft and rotten, and take it out for later use.

3. Stir-fried pork slices

Cool the oil in a hot pan, stir-fry the marinated pork slices, add cooking wine, soy sauce, salt and chicken essence to taste, stir-fry until the color changes, add green pepper and red pepper to stir-fry, finally add the fried auricularia auricula slices, add appropriate amount of water to boil, and add starch to thicken.

Edible method

Put the fried auricularia auricula slices on a plate and sprinkle with chopped green onion.