Mushroom shredded pork

Overview

This is my mother’s private dish. Every time my mother made this dish when I was in school, I always ate a lot more rice without realizing it. Now I have less time to eat at home, but I still think about this bite. I learned to make it myself, and after repeated attempts, I finally became able to match the taste of my mother’s cooking. Friends who love mushrooms can give it a try. The smooth shredded pork and the full flavor of mushrooms are definitely a delicious dish.

Tags

• hot dishes
• home cooking
• promotes blood circulation and removes blood stasis
• balsamic vinegar
• cooking wine
• lean pork
• mushrooms
• old soy sauce
• starch
• water starch
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Wash the mushrooms and soak them in hot water until soft

2. 2 Remove fascia from the meat and cut into shreds. Add cooking wine, soy sauce, half a teaspoon of salt, a teaspoon of starch, mix well, and marinate for a while

3. 3 Cut the mushrooms into shreds and reserve the water used for soaking the mushrooms. Shred a little ginger

4. 4 Heat oil in a pot, fry the shredded pork until 8 is cooked

5. 5 Reheat the pan, add shredded ginger and stir-fry until fragrant

6. 6 Add mushrooms and stir-fry

7. 7 Add a little water for soaking the mushrooms and stir-fry until the shredded mushrooms are juicy

8. 8 Add shredded pork and stir-fry evenly

9. 9 Add the remaining half teaspoon of salt, a little dark soy sauce and stir-fry, then add water starch to thicken. Add a little balsamic vinegar to enhance the flavor before serving.