Fried cabbage with sliced auricularia auricula meat
Ingredients: Chinese cabbage, fungus, pork, oil and salt, onion, ginger, garlic, soy sauce, cooking wine, starch and rice vinegar.
Cooking steps:
1. Peel the cabbage, rinse thoroughly, drain the water, slice the cabbage, separate the cabbage from the cabbage leaves, and fry the cabbage first, then the cabbage leaves. If you fry them together, the cabbage will cook slowly. When the cabbage is cooked, the leaves of the cabbage are browned, and the problem can be solved by frying separately.
2. Soak the fungus in advance, choose to wash it, tear it into small pieces, cut the pork into pieces, add cooking wine, a little salt, and soak the starch evenly for 10 minute, so that the fried meat slices will be tender.
3. Heat the oil in the pan, stir-fry the meat slices, stir-fry the meat slices until the color turns white, pour in soy sauce, stir-fry the meat slices and color them, and serve them for later use.
4. Add the right amount of oil to the pot and heat it. Add Chinese cabbage and stir-fry over high fire, pour in a few drops of rice vinegar, stir-fry Chinese cabbage for 1-2 minutes, add auricularia auricula and stir-fry evenly.
5. Add cabbage leaves, salt and fried meat slices, stir-fry over high fire until the cabbage leaves are slightly soft, turn off the fire and serve.
Cooking steps of fried meat slices with auricularia auricula:
1. Slice the tenderloin, marinate it with cooking wine for a while, add starch and grab it evenly, soak the fungus in hot water, cut it into strips, and cut the yam blade diagonally. Chop onion and garlic.
2. Put oil in a hot pan, add the sliced meat and stir-fry to change color, add chopped green onion and pepper and stir-fry.
3. Fire, add fungus and yam and stir fry. Add a little soy sauce and water and stir-fry until the yam is cooked.
4. After the yam and the fungus are cooked, add the minced garlic, stir fry for a few seconds, add the right amount of salt, turn off the fire and serve.
Fried pork slices with auricularia auricula have rich garlic flavor, good color, aroma and taste.