Chongyang bacteria is one of the most delicious wild bacteria in our big Hunan. It is named after the growth period before and after the Double Ninth Festival. Every time I see it, I drool.
Wash 2 times first, soak it in water or rice water for a few minutes, then wash it 2 times, wash the sediment, cool and cool.
Put the pork in the ground for a while
Cut onion, ginger, garlic
Pour the tea oil and fry the meat to the fragrant incense.
I am too tender, I suggest it is a little longer.
Put the meat out of the tray for spare, put the chili sauce in a frying pan, pour the tea oil into the pot, put the garlic and ginger, stir fry the fungus, stir fry for a while, add the meat and pepper and stir fry. Put salt, MSG, and finally add a little fuel to the pan, the scent overflows the kitchen.
Chongyang bacteria must be cleaned, otherwise there is sand, the bacteria should be cooked for a long time before they taste, the oil should be more, the bacteria absorb oil, and the color of the fried rice is also good.