Fish-Fragrant Pork Slices

Fish fragrant pork slices

Ingredients:Pork belly 300g Black fungus 10 pieces Bamboo shoots 200g Green onions chopped 1 tablespoon (15g) Ginger chopped 1 tablespoon (15g) Garlic chopped 1 tablespoon (15g) Chopped chili 4 tablespoons (60g)

Seasoning: Soy sauce 1 tablespoon (15ml) Vinegar 2 tablespoons (30ml) Cooking wine 1 teaspoon (5ml) Sugar 1 tablespoon (15ml) Salt 1/2 teaspoon (3g) Safflower oil 1/2 teaspoon (3ml) Water 3 tablespoons (45ml) Cornstarch 4 tablespoons (60ml, use in 2 times)

Instructions:

1) Cut the pork belly into strips. Soak black fungus in 40°C warm water until softened and cut into strips. Cut bamboo shoots into strips. Chop green onions, ginger, and garlic into minced pieces.

2) Put the pork strips into a bowl, add cornstarch and stir until evenly mixed, marinate for 5 minutes. Put chopped green onions into the bowl, add soy sauce, vinegar, cooking wine, sugar, salt, safflower oil and water, and cornstarch, stir until evenly mixed, ready to use.

3) Heat a wok, add oil, wait for the oil to heat to 70% hot, add pork strips and stir-fry until the pork strips turn color and are cooked through, use a spoon to move the pork strips to one side of the wok, add minced garlic, minced ginger and chopped chili, stir-fry until fragrant, and mix with the pork strips.

4) Add bamboo shoot strips and wood ear strips, stir-fry for 2 minutes, add prepared sauce and stir-fry up and down for 20 seconds, until the sauce is slightly viscous, take out of the pot.

Source: Zhejiang cuisine