Ingredients: 2 pieces of lean pork, pickled fungus 1 small bowl, 6 pieces of Chinese cabbage, scallion 1 small piece, ginger 1 small piece, 2 tablespoons of soy sauce, soy sauce 1 tablespoon, corn starch 1 tablespoon, salt and vegetable oil.

Fried auricularia auricula with pork and cabbage

Exercise:

1 Prepare the ingredients, soak the fungus in advance and wash it.

2. Wash the Chinese cabbage and slice it with a knife.

Slice the meat, cut the onion into chopped green onion, and mince the ginger.

4 Put the sliced meat into a bowl, add soy sauce, chopped green onion and Jiang Mo, and stir well until there is no juice. Add corn starch, stir well and marinate for 3 minutes (the meat thus treated is tender).

Add vegetable oil into the pot, stir-fry the meat slices when they are warm until they turn white, and add soy sauce to improve the color.

6. Pour in Chinese cabbage slices and stir-fry over high heat until the leaves of Chinese cabbage fade.

7 pour in fungus, add salt and stir fry.

The cabbage is just about to come out of the soup. Turn off the fire and take it out of the pot.

Nutritional value of auricularia auricula;

1. Auricularia auricula is extremely rich in iron. Eating Auricularia auricula often can nourish the face and make the skin ruddy and shiny;

2. Auricularia auricula contains vitamin K, which can reduce thrombosis, prevent thrombosis, prevent atherosclerosis and coronary heart disease;

3. The colloid in Auricularia auricula can adsorb and concentrate the dust and impurities left in the human digestive system, thus clearing the stomach and relaxing bowels, and also has a significant dissolution effect on endogenous foreign bodies such as gallstones and kidney calculi;

4. Auricularia auricula contains anti-tumor active substances, which can enhance human immunity and prevent cancer if eaten regularly.