When the neighbors returned to Beijing from Yunnan during the Spring Festival, they helped carry a packet of porcini, because it was dry, and I didn't like soup, so I thought about using it to study fried rice... So I ate it for more than a week. . . I tried pork chops, pork chops + beef chops, Italian sausages, German sausages, sausages, etc., but the favorite is the burdock. It may be because my enlightenment teacher (that is, Zhao Da) used garlic to fry the burdock (and braised pork) to help me open the door to meat. Compared with other meats, the burdock oozes oil during the process of frying the coke, so that the rice is not dry, the meat is not soft, the taste is not too chewy, and the thick beef is much better than pork. . It is also very important that the water of the boletus edulis should not be lost.
Garlic chopped, bovine liver bacteria washed and cut into large pieces, the last time the water soaked, do not throw, filter out the clear soup.
Put the pan into the base oil, heat it slightly, then add the chopped garlic to the sauté, then add the pork and stir fry.
Pour in the wine and soy sauce, continue to stir fry until the meat is fragrant, seasoned with salt and black pepper.
The rice is shredded with a shovel in advance, do not agglomerate, pour it into the pan and stir fry quickly.
The burdock must be fried to the coke and simmered in oil to make the rice thick beef.