Ingredients: pork 250g, auricularia auricula100g, celery 80g. Accessories: glutinous rice flour 1 spoon cooking wine 1 spoon soy sauce 1 spoon garlic juice 0.5 spoon sesame oil 0.5 spoon salt 0.3 spoon spiced powder 0.5 spoon Pixian bean paste 1 spoon.
Method for frying meat with celery and fungus
1. Wash celery and cut into 1 inch long sections for later use.
2. soak one fungus in advance and wash it. When washing, pay attention to cut off the residual sawdust at the root of auricularia auricula and clean up the wrapped sediment. Then, boil a pot of water, put the washed fungus in, and cook for 3-5 minutes. After the fungus is cooked, take it out and drain it for later use.
3. Cut the pork into pieces, put it in a bowl, add 1 spoon starch, 1 spoon cooking wine, 1 spoon soy sauce, 0.5 spoon garlic juice, 0.5 spoon sesame oil, 0.3 spoon salt and 0.5 spoon spiced powder, mix well, and marinate for 3 hours (or marinate in the refrigerator one day in advance until the next day) Add 1 tbsp Pixian bean paste and stir-fry until fragrant. Then, pour the marinated meat slices into the pot and stir-fry until they are 80% cooked.
4. Pour in the cooked fungus (note that the moisture of the fungus must be drained, otherwise it will be easy to fry in the oil pan) and stir fry.
5. Pour in the chopped celery and stir fry until cooked.
Cooking tips
1, when soaking auricularia auricula, put more water and soak it in cold water to make it fully absorb water, and eight hours is more appropriate;
2, the moisture of the fungus must be drained before it can be fried in the pot, otherwise it will be easy to fry.