Main Ingredients:
Fungus: 500g; Ground Pork: 100g.
Additional Ingredients:
Pickled Vegetables: 100g; Rapeseed Oil: Appropriate amount; Garlic: 6 cloves; Soybean Flour: Appropriate amount; Chicken Bouillon: Appropriate amount; MSG: Appropriate amount; Doubanjiang: A little; Salt: A little; Scallion: A little.
Taste: Garlic Flavor; Cooking Method: Stir Fry; Time: 20 minutes; Difficulty: Easy.
Detailed Steps for Pork and Fungus Stir Fry
After the summer rain, wash 500g of fungus and drain the water.
Prepare a small piece of lean pork belly with skin and chop it into small pieces.
Flatten 6 cloves of garlic with a knife and chop them, chop the pickled vegetables, and cut the scallions into small pieces for later use.
Place the wok on high heat and add the rapeseed oil. Wait for the oil to heat up and turn off the heat to let the oil cool slightly (to avoid overheating when adding ingredients).
After a moment, add the ground pork and stir-fry for 1 minute.
Then quickly add the pickled vegetables, chopped garlic, a little salt, and a little Doubanjiang (add Doubanjiang according to personal taste) and stir-fry until fragrant.
Add the fungus and stir-fry together for 2 minutes.
You can add a little freshly ground black pepper.
Stir-fry together for another 2 minutes, thicken the sauce, add a little chicken bouillon and MSG (I don’t add them according to personal taste), and sprinkle with scallions.
Plate and enjoy the delicious dish!
