Main Ingredients

Konjac Tofu

1 block

Supplementary Ingredients

Oil

Moderate

Salt

Moderate

Red Roasted Pork

1 small bowl

Minced Ginger

Small amount

Minced Garlic

Small amount

Mushrooms

6 pcs

Coriander

Small amount

Pepper

Small amount

Oyster Sauce

Small amount

Steps

1. Wash konjac tofu and set aside.

2. Six fresh shiitake mushrooms.

3. magic slices into boiling water, drop a few drops of vinegar blanching removed, control the water.

4. Fried braised pork.

5. A little oil popping pepper, put ginger and garlic.

6. Blanch the mushrooms first.

7. Then stir fry the konjac slices.

8. Add Lee Kum Kee oyster sauce and stir-fry.

9. Add the sautéed mushrooms and meat, stir-fry for a few minutes and boil water, and cook over high heat for 5 minutes to reduce the sauce.

10. Sheng plate, sprinkle a little parsley.

Tips

1, konjac tofu thinly sliced with boiling water after cooking in a drop of vinegar, cooking for five minutes, to remove the fishy flavor of konjac tofu.

2, mushrooms and konjac should be fried separately so that there is no odor to eat.