Although fried pork slices with mushrooms is an ordinary home-cooked dish, the serving rate is quite high. Especially in winter when there are few vegetables, mushrooms have become a commonly eaten dish.

Mushrooms contain crude fiber, semi-crude fiber and lignin that are difficult for the human body to digest, which can maintain the water balance in the intestines, absorb remaining cholesterol and sugar, and excrete them from the body.

Today I will share with you the simple recipe of this home-cooked mushroom-fried pork slices. How to make the meat slices tender, smooth and delicate in taste. The skills are all in marinating the meat slices. It is practical and practical at home. If you like it, save it first. !

Without further ado, let’s get started.

First of all, we prepare the ingredients

A piece of lean pork, cut into thin slices with top wire, and sliced ??perpendicular to the texture of the pork, so that the taste is not old.

Put the meat slices in a basin, add 1 gram of salt, a few drops of dark soy sauce, and 3 grams of cooking wine. Stir evenly and use the penetration principle of salt to add flavor to the meat slices.

The mixing time should last 3 minutes, then add vegetable oil, stir and beat again. The vegetable oil adheres to the meat slices and can retain moisture, making the taste smoother and more tender. After mixing well, marinate for 5 minutes to fully absorb the flavor of the meat slices.

Tear a few mushrooms into wide strips by hand. The edges of the mushrooms scattered by hand will be irregular to make them more flavorful.

One green pepper, remove the seeds and cut into diamond-shaped slices, half a red pepper, slice it to match the color, cut a section of white scallion into dices, cut the ginger into slices, 5 garlic cloves, also cut into slices, and scallions and white ginger. Put together and add a handful of red pepper.

In order to cook the mushrooms evenly, we blanch the mushrooms and boil water in a pot. After the water boils, pour the mushrooms in, blanch them for 1 minute, take them out, and rinse them with clean water.

Tips: Blanching mushrooms can reduce water release during cooking.

Next, we start cooking:

Burn the oil in the pot. After it is hot, slide the pot fully, pour out the hot oil, then add the cold oil, stir-fry the meat slices in the hot pot and cold oil. If it sticks to the pan, pour in the meat slices, quickly spread the meat slices, and fry until the meat changes color.

Add onions, ginger, garlic, dried red peppers, and turn up the heat. After the garlic is fragrant, stir-fry, add oyster sauce, turn on medium heat, stir the oyster sauce evenly, and add the mushrooms, green and red peppers to the pan.

At the same time, add salt and pepper, pour in a little cooking wine and stir-fry, stir-fry quickly to dissolve the seasoning, then add a little water starch, the starch will gelatinize when heated, and the seasoning can better adhere to the ingredients. superior.

Don’t put the salt too early to prevent the mushrooms from becoming watery. After turning on high heat to collect the juice, you can take them out of the pot and put them on a plate.

Okay, this simple and delicious mushroom meat slices is ready.