The Chinese stomach study party must have an annoyance, that is, there are too few ingredients for cooking abroad, not as rich as the domestic ones, and you can make a big meal when you buy it. This southern stir-fry is that I think about mixing and mixing in front of the supermarket. This kind of light mushroom and corn shoots can be said to be the king of Western dishes. As long as it is fried with pork, it is very home. Taste ~
The mushrooms are cut vertically, and the corn shoots are beveled (cut vertically and cut into pairs and then cut obliquely)
Pork slices, the knife is too blunt, so the meat is cut very hard... After cutting, the right amount of salt, soy sauce, raw powder and soy sauce, like the sweetness of the meat can be ordered, then the next oyster sauce! There will be a lot of simmered meat.
Hot pot cold oil, after the start of the soot, you can throw in the onion, and it is best to order the minced garlic! I forgot to cut it so I didn't put it
First, the corn shoots are stir-fried~ because the corn shoots are more difficult to cook.
Then the mushroom ~ has been stir-fried ~ stir-fried until the mushroom is slightly soft, then pour a little water
Cover the lid and squat it down. It won't be too long. It takes about 1 minute. Add a little salt after the lid.
After you have finished, move the mushroom corn shoots to the side - the next point is the oil to prepare the pork.
The secret of fried pork: After the pork is boiled, first fry the side below, fry it, then use the shovel to turn the other side and fry it. After both sides are fried, start frying.
When the pork 9 is ripe, stir it with the mushroom corn shoots. Then, add some chicken essence to taste.
After the start of the flowering