Stir-fried white mushrooms with sliced meat
White Jade Mushroom 300g | Chives 50 grams |
Pork belly 150g | shallot 10 grams |
Peanut oil 15 grams | Light soy sauce 8 grams |
Zanthoxylum bungeanum 2 grams | Salt Appropriate amount |
Cooking wine 4 grams | Chicken Essence 0.5g |
Step 1
Pick and wash the leeks, wash the white jade mushrooms, and take the pork belly out of the freezer to thaw.Step 2
Cut the pork belly into thin slices.Step 3
Wash the leeks and cut them into sections, and chop the shallots into pieces.Step 4
Pour an appropriate amount of water into the pot and bring to a boil, add a little salt, put the white jade mushrooms into the pot, cook for one minute, remove and drain.Step 5
Heat up another pot, pour in peanut oil and heat until 60% hot, first fry the Sichuan peppercorns over low heat until fragrant, and then fry the shallots until fragrant.Step 6
At this time, add the pork belly and stir-fry quickly over high heat for a while.Step 7
Pour in cooking wine to enhance the flavor.Step 8
Then pour in light soy sauce to adjust the color.Step 9
Continue to stir-fry over high heat until the pork belly changes color.Step 10
Add the blanched white jade mushrooms and continue to stir-fry over high heat for a while.Step 11
Add appropriate amount of salt to taste according to personal taste.Step 12
Add chicken essence to increase the taste.Step 13
Continue to stir-fry over high heat until all ingredients become soft.Step 14
Add diced leeks.Step 15
Stir-fry over high heat until the leeks change color and become raw, then turn off the heat.Step 16
Finished product one Cooking techniques for stir-fried white jade mushrooms with sliced meatThis stir-fry needs to be stir-fried over high heat throughout the entire process. The white jade mushrooms need to be blanched before stir-frying...