Black and white stir-fried pork

Overview

Home-style stir-fries can be made at will, whatever is available in the refrigerator can be used with rice. I happen to have some water to make fungus. Think about it, what should I use with it? Why not call it black and white? It reminds me of Chinese cabbage.

Tags

• hot dishes
• home cooking
• chinese cabbage stems
• corn starch
• high alcohol
• light soy sauce
• pork
• refined salt
• sugar
• water fungus
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 Slice or strip the meat into a bowl. Add 1/4 teaspoon of salt, 1/4 teaspoon of sugar, 1 tablespoon of light soy sauce, 1/4 teaspoon of pepper, and 1 tablespoon of high-strength wine. Grasp it with your hands until it becomes sticky. Add 1 tablespoon of water until the water is absorbed. Add 1 teaspoon of cornstarch, mix well, and let it sit for about 20 minutes;

   

2. 2 Heat the pot over medium heat, add oil, pour in the pork, quickly spread it, stir-fry until cooked through, set aside;

   

3. 3 Add appropriate amount of oil to the bottom of the pot to moisten it, add ginger slices when the pot is hot, and sauté until fragrant;

   

4. 4 Pour in the cabbage stalks and water-frozen fungus, stir-fry over high heat until cooked, add 1/2 teaspoon of refined salt, 1/4 teaspoon of sugar, 1 tablespoon of light soy sauce, and 1/2 teaspoon of pepper, stir-fry evenly;

   

5. 5 Pour in the pork, stir in the high-quality wine, and mix well.