Stuffed Pork with Mushrooms

Overview

There are many ways to eat shiitake mushrooms, among which fried mushrooms are the most fragrant.

Stamp the pork with a little salt first, then add a little sugar, soy sauce, pepper, and cornstarch. (I choose pork that is 70% lean and 30% fat)
Dice green onions
Ginger paste (I only added a little bit to remove the smell, I don’t like the taste of ginger)
Mix ginger, green onions and minced meat and stir
Then put it in a container and beat it repeatedly for more than thirty times (I usually beat it about fifty times, so that the meat will become firm.)
File
Put it back into the container and put it in the refrigerator for half an hour.
Remove the roots of shiitake mushrooms
Soak clean and drain.
Stuff the meat into the mushrooms and press them tightly (so they don't fall apart when fried).
Stuff it all with meat
Heat the water in a pan and add oil. When the oil is hot, place the mushrooms on the side with the meat and fry until golden brown (because the mushrooms will shrink after being cooked, you should fry the side with the meat first, so that the mushrooms will not separate after frying.)
Flip and fry the mushrooms
After frying the mushrooms, take them out, put some soy sauce, water, sugar and cooking wine into the pan and cook until thick. (The flavor of the sauce should be adjusted according to the fried mushrooms. It is best to taste the mushroom meat before adjusting).
Cook the sauce until it thickens, add the mushrooms and stir-fry
Very fragrant and delicious