The color of the fragrance is full of a meal. I harvested the tender green garlic in my backyard this morning. I don’t have any opinion about them. Thinking about how to use it, just have fungus and pork loin at home, thinking that it should be delicious, the result is better than expected. Note: 1. My family is all carnivores, so the proportion of meat will be relatively large. I like the adjustment of the meat and meat. I use olive oil for all my cooking. But any vegetable oil can be used. 3. My cooking is always less oil. But it does not affect the taste at all. Like oily, you can put more
Wash garlic and drain
Warm water soaked fungus, warm water will speed up the growth of the fungus and taste better than the cool blisters (forget the photo here)
Pork loin washed and shredded, ginger shredded
Mix the pork with cooking wine, soy sauce, and oyster sauce, marinate for 20 minutes.
Green garlic is cut into horseshoe
After the fungus is bubbled, wash the sand and shred it.
After the pot is hot, put the oil, do not use the oil to heat the pork directly, and then you can't see the color of the raw meat.
There is no need to put oil in the pot, dry the fungus and green garlic directly. These two things are easy to cook, and the green garlic is soft. At this time, add a little soy sauce. (Because the meat is salted with oyster sauce, the dish is not salty, so don't put all the soy sauce at the end, it will feel the meat is salty)
In step 7, pour the shredded pork into the pan and stir well. Add the remaining soy sauce.
Turn off the fire, put on the plate
1. The roots of green garlic are easy to hide. When washing, it is best to peel off the outermost leaves and wash them carefully. Otherwise, eating sand will affect the mood~2, pork silk should be cut along the texture, and the texture of the meat can be Go ask the girl