-A handful of dried black fungus

-300 grams of skinned pork hind leg

-100 grams of parapet bean paste

-8 grams of sugar

-3 grams of peppercorns

-3 slices of ginger

-2 grams of chicken broth

-half of each of the green and red bell peppers

Folding Editorial Section Production method

1, the black fungus soaked in water and then torn into small slices (about 1 cm square or so spare;

2, the pig back meat washed, ginger shredded, green and red bell pepper cut into circles spare;

3, the pot of water placed on a high flame to boil, will be put into the hot water of the pork thighs cooked for 10 minutes or so, fish out and let it cool, cut into thickness of a dollar coin or so of the meat, spare;

3, the pot of water placed on the high fire boiling, will be put in hot water in the meat of the pork thighs cooked 10 minutes or so, fish out to cool, cut into the thickness of one yuan coin or so, spare. /p>

4, frying pan on high heat, add cooking oil burned to 80% hot, under the pepper, ginger burst and then into the cut meat, stir fry for a while, when the meat edges rolled up into the sugar, Pi County Bean Sauce to continue to stir fry for a while after the meat to one side, pouring torn black fungus and green and red pepper circles with the rest of the pan bottom oil stir fry a little bit in the mixed stir fry, see the black fungus when the softening of the chicken into the pot to plate.