Fried Pork with Coprinus Mushrooms

1. Prepare four Coprinus comatus and half a pound of lean pork.

2. Wash the comatus drumsticks with clean water, slice them vertically with a knife, and cut the lean pork into thick shreds and set aside.

3. Boil water in an iron pot, add two drops of peanut oil, blanch the cut Coprinus comatus, cook for five minutes and then remove.

4. Heat oil in a pot, add pork shreds and stir-fry for one minute. Add appropriate amount of light soy sauce and salt and stir-fry evenly. Add appropriate amount of water, cover the pot and cook for five minutes. Remove from the pot and set aside. .

5. Pour an appropriate amount of peanut oil into the pot and sauté the minced garlic until fragrant. Add the sliced ??Coprinus comatus, add an appropriate amount of oyster sauce and light soy sauce and stir-fry evenly. Add the fried shredded pork and continue to stir-fry evenly. , cover the pot and cook for two minutes. Turn off the heat, remove from the pot, and serve.

Potatoes with pickled mustard

Main ingredients:

300 grams of plum meat, two small packages of Chuanling mustard shreds.

Ingredients:

An appropriate amount of light soy sauce, salt, oyster sauce, and peanut oil

Processing ingredients:

Clean and cut the plum blossom meat into small cubes. Chop the mustard shreds, mix the diced meat and chopped mustard together and place on the cutting board. Use a knife to chop the plum meat and mustard until they feel sticky to the touch.

Cooking steps:

Put the minced meat filling on a plate, add appropriate amount of light soy sauce, salt, oyster sauce and peanut oil, stir evenly and spread evenly on the plate. Then boil water in a pot, put the meat filling on the plate into the pot and steam it together with the plate. Steam until the meat filling separates from the plate. The fragrant steamed pickled mustard meatloaf is ready.

Dried shark with garlic paste

Prepare ingredients:

300 grams of dried shark, one green millet pepper, one red millet pepper, and four cloves of garlic.

Processing ingredients:

Clean the millet pepper and cut into rings with a diagonal knife. Remove the garlic and mince it. Put it on a small plate and set aside. Cut the dried shark into pieces and blanch it in boiling water. After three minutes, remove the sand, clean and set aside.

Cooking steps:

Heat oil in a pan, use peanut oil to sauté minced garlic and chili rings until fragrant, add cleaned shark pieces and stir-fry evenly, add appropriate amount of light soy sauce, salt, Add white vinegar and water. The water should not cover the ingredients. Cover the pot and cook over medium heat until the juice becomes thick. Remove from the pot and serve on a plate.