Fried sliced meat with agaric
Also known as rattan, groundnut, tofu, and purple horn leaf, it is an ancient vegetable in China. Because its leaves are round, thick and sticky, like the feeling of agaric, it is commonly known as agaric. The tender leaves of agaric are delicious after cooking, and tastes tender and smooth. They are deeply loved by Southern residents; Northerners have also tasted its delicacy.It is an ancient vegetable in China. After cooking, the tender leaves of agaric are fragrant and delicious, and the taste is tender and smooth, which is deeply loved by Southern residents; Over the years, northerners have also tasted its delicacyEdible notes of agaric1. patients with hypertension, liver disease and constipation can eat more, which is very suitable for the elderly.2. pregnant women and those with deficiency of cold in spleen and stomach should eat with caution.3. agaric is suitable for vegetable frying. It should be quickly fried with high fire. It is easy to produce mucus after a long time of frying, and it is not suitable to put soy sauce.
Step 1 . Slice lean pork, add seasoned wine to remove the fishy smell, add a small amount of salt, knead the meat slices and marinate for 10 minutes
Step 2 . Wash tofu and vegetables
Step 3 . Pour oil into a hot pot
Step 4 . Add ginger, garlic, and meat slices, stir fry until the meat slices change color
Step 5 . Add green vegetables, stir fry for a moment, add a little salt and MSG
Step 6 . Dish out of the pot
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