Ingredients for two people.
Pork tenderloin 300g
200g bamboo shoots
Auricularia auricula 10 flower
condiments
30 ml vinegar
Cooking wine 5 ml
Sugar15ml
3 grams of salt
Sesame oil 3 ml
40g of chopped pepper.
Soy sauce15ml
Garlic 15g
Onion 15g
Ginger 15g
Water 45 ml
Step 1
Shred pork tenderloin. Soak Auricularia auricula in warm water at 40℃, then wash and shred. Shred bamboo shoots. Chop onion, ginger and garlic. Put the shredded pork into a bowl, add water starch, stir well and marinate for 5 minutes. Put chopped green onion in a bowl, add soy sauce, vinegar, cooking wine, sugar, salt, sesame oil, water and water starch, and stir well for later use.
Second step
Heat the pan, pour in the oil. When the oil is 70% hot, pour in the shredded pork and stir-fry until the shredded pork is not cooked. Shovel it to one side of the pan with a shovel, pour in the minced garlic Jiang Mo and chopped pepper, stir-fry and mix in the shredded pork.
Third step
Add shredded bamboo shoots and shredded auricularia, stir-fry for 2 minutes, then pour in the prepared juice, stir-fry for 20 seconds from bottom to top, and take out when the soup is slightly sticky.
Finished product map of fried pork tenderloin
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Cooking tips
When cutting meat, remember the famous saying that pigs are cut vertically and cattle and sheep are cut horizontally. In other words, pork should be cut along the texture of meat.
When soaking fungus, you can sprinkle some starch in the water, which makes it easier to clean the impurities on the fungus.
Be sure to prepare juice in advance. When frying this dish, if you put the seasoning bit by bit, it will delay the time and the taste of shredded pork will be different from that of the whole dish.