Black fungus 250g washed and shredded, pork 150g washed and shredded (preferably a little more lean pork), green and red chili pepper each half shredded,

various black fungus fried meat (18) ginger, onion, garlic each a little shredded.

Detailed practice

1, the pot of oil burned to 7% heat, under the ginger, garlic shredded stir-fry incense; (pay attention to the fire, the most important) 2, under the pork stir-fry discoloration, put soy sauce for seasoning; 3, under the green and red peppers, fungus, add salt, a little chili oil on high heat stir-fry until ripe; 4, start the pot before the addition of onions can be.

Specific steps

1, half a catty of pork to remove fat, cut into shredded meat.　2, shredded meat with salt, cooking wine, starch marinade for 10 minutes.　3, dry fungus buy back first soak up, and when hair good to remove the root shredded. (Dry fungus expansion rate of 10 times) 4, the bottom of the pan oil, oil hot ginger, put a little more incense. Then pour into the shredded meat stir fry.　5, stir-fry 2 minutes meat white, you can pour into the cut fungus continue to stir-fry 1 minute.

Note

1, the fungus is not easy to wash, be sure to carefully wipe a piece of clean (soaking fungus can be added a few drops of vinegar and salt, easy to let the sediment precipitation); 2, fungus soaking with warm water to two hours or so appropriate; 3, all of the materials can not be less, each has its own unique flavor; 4, this dish is mainly to stir fry, stir fry out of the dish is tender.

On the question of how to get the meat to not stick to the pan: put more oil or directly with a non-stick pan.