How to cook fried pork slices with auricularia auricula?

Soak the fried meat slices with auricularia auricula in cold water for half an hour, put them in boiling water and drain; Slice the meat, pour in cooking wine, starch, soy sauce and salt, and grab it by hand until the color is even; Heat the pot, pour the oil, put fennel, pepper and garlic in the pot, and stir-fry until fragrant; Pour in the prepared meat slices and stir fry 1 to 2 minutes; Pour in the fungus, add salt and monosodium glutamate, stir fry, and take out the pot.

Fried meat with auricularia auricula is a common home-cooked dish in China, with auricularia auricula and sliced meat as the main ingredients. Because of its delicious taste and simple manufacturing process, it is accepted by most people.

Remove the hard roots of auricularia auricula, wash the mud and sand, and cut the meat into thin slices the size of auricularia auricula. Put oil in the frying spoon, heat it, and stir-fry the meat slices (you can add a little soy sauce to adjust the color). Add chopped green onion, soy sauce and pepper water, then stir-fry auricularia. Sprinkle salt and monosodium glutamate before taking out the pot, push well, thicken with wet starch, then take out the spoon and put it on the plate. After washing the fungus, soak it in warm water 15 minutes, and then stir-fry it in the pot, which can better reflect the soft and tender flavor of the fungus! The reason is simple: Auricularia auricula soaked in warm water can release the stored biological enzymes, which not only improves the edible flavor of Auricularia auricula, but also realizes its medicinal value.