Maitake, commonly known as "dancing mushroom", is a fungus for both food and medicine. Its smell and fragrance are overflowing and refreshing. Its meat is crisp and refreshing, and it will never tire of eating. Maitake has a mushroom-like aroma, soft and taste like Chicken shreds, crispy like magnolia. Maitake is not only rich in nutrition, but also delicious and can be cooked into a variety of delicacies. After cooking, it has the characteristics of freshness, crispness and tenderness. In the cooking method, it can be fried, roasted, tested, stewed, cold simmered, soup, stuffing, etc. Therefore, many modern cooking masters highly praise the use of Maitake to make various delicacies, and it is a rare treasure for modern family dining tables.
Ingredients: 30 grams of Maitake, 150 grams of lean meat, 1 each green and red pepper, ginger slices, cooking wine, starch, pepper, soy sauce, light soy sauce, salt, and edible oil.
practice:
1. Soak the Maitake in warm water for about 10 minutes.
2. Break the soaked Maitake into single clumps, soak and rinse with clean water, and then squeeze out the water and set aside.
3. Wash the green and red peppers and cut into slices for later use.
4. Wash the lean meat, slice it, add ginger, salt, cooking wine, soy sauce, pepper, and starch to mix evenly. Marinate for 10 minutes. The starch can lock the moisture in the pork and taste more tender.
5. Pour appropriate amount of oil into the wok, heat the oil into the meat slices, add the ginger slices and saute, stir fry over high heat until the meat changes color, pour soy sauce, light soy sauce and stir fry together.
6. Put the Maitake into the pot and stir-fry for a while, add some boiling water, and cook for about 3 minutes on medium heat.
7. When the soup is almost dry, add the green red pepper, add salt, chicken essence, and chopped green onion, stir evenly, then it can be out of the pot.
