The fish-flavored pork is ruddy, tender, fresh and rich in fish. Fish-flavored pork is a classic traditional Han dish, and fish-flavor is one of the main traditional flavors of Sichuan cuisine. The content of iron in black fungus is extremely rich, so it is common to eat fungus to nourish the skin, which makes the skin rosy, radiant and can prevent iron deficiency anemia. Black fungus contains vitamin K, which can reduce blood clot and prevent the occurrence of thrombosis. It has the function of preventing and treating atherosclerosis and coronary heart disease; the gum in the fungus can collect the dust and impurities remaining in the digestive system of the human body and discharge it out of the body, thereby playing the role of clearing the stomach and intestines. Endogenous foreign bodies such as kidney stones also have a significant resolving function; black fungus contains anti-tumor active substances, which can enhance the body's immunity, and can often prevent cancer and cancer and avoid high blood pressure.
Step 1. Marinate the pork with starch water and salt for 3 minutes;
Step 2, add 50ml of water to the hot pot, and then drain the carrot and the fungus for 3 minutes, then pick up and drain.
Step 3, 50 ml of oil in a hot pot, stir fry the meat for 1 minute, then pick up the spare;
Step 4, step 3 of the oil should not be dumped, used to sauté garlic, ginger, onion, carrots, fungus stir fry for 1 minute to add shredded pork, soy sauce, soy sauce, vinegar, chili sauce, sugar Chili oil, cooking wine stir fry evenly. Turn off the fire.
(Adjust according to taste) about 400 grams