Chinese Food
Edible fungus
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It's edible fungus. It's smooth and tender. It's fragrant but not greasy. It's super delicious. -
Cooking ingredients
Cooking Steps
Step1:The fungus blisters well.
Step2:Go and wash.
Step3:Cut pig meat into large pieces.
Step4:Add 1 teaspoon of raw soy sauce, a little sugar and a little salt to mix. Taste for a moment. Add egg white, starch and vegetable oil, and gently grasp the slurry (see the dosage of the slurry).
Step5:Slice garlic, cut ginger and scallion (oblique cutting).
Step6:Start the pot. Heat it up. Put in about 300 ml vegetable oil (the actual oil consumption is not much). Put in the meat slices when 50% of the heat is up. It's OK to slide and change color.
Step7:Take out the drain oil. (do not take too long, or the taste will be hard).
Step8:Restart the pot. Add a little oil. Stir fry the onion and ginger. Pour in the well oiled meat and fungus. Pour in the bowl juice. Stir fry slightly. Add a little water (if you like more soup juice, it can be a little more). Simmer for about 5 minutes. Collect the juice. Add the garlic powder. Thicken.
Step9:Out of the pot.
Cooking tips:1. The time of slicing should not be too long. Discoloration is enough. Otherwise, it will affect the taste. 2. I like the soup with more juice. I can add more water slightly. When I collect the juice, I leave more juice. It tastes more smooth and tender. There are skills in making delicious dishes.
