Daylily contains soft phospholipids, which are more invigorating than walnuts, and have a crisper taste and more nutritious taste

Nutritious and delicious fried pork with daylily

Ingredients: 1 handful of dried daylily, 3~5 black fungus, 1 piece of pork, 1 small piece of carrot, 2 cloves of garlic, 2 dried chilies, 2 tablespoons of bean paste

1. First of all, prepare the required ingredients, I use dried daylily here, dried daylily needs to be soaked, and you can soak as much as you want; Prepare an appropriate amount of fungus; Pork can be made with tenderloin or pork belly, and generally speaking, pork belly stir-fry will be more fragrant

2. Then soak the dried cucumber vegetables in cold water, about 20~30 minutes, don't soak for too long, the taste will not be crispy; The fungus should also be soaked in cold water, about 30 minutes or more, and cut into narrow strips after soaking; Pork cut into shreds; Peel the carrots and cut them into shreds; Peel the garlic and cut into slices; Blanch the dried chili peppers in hot water for 2 minutes, wash them thoroughly and then cut them into small pieces 

3. Add an appropriate amount of water to the pot, blanch the fungus for 30 seconds after the water boils in the pot, and then blanch the daylily for about 15 seconds, soak it in cold water immediately after taking it out, and then squeeze out the water for later use after cooling completely

4. Start another pot, add an appropriate amount of corn oil, then put the shredded meat into the pot, stir-fry over medium heat until the shredded meat changes color, and fry the fragrance 

5. Then add shredded carrots, garlic slices and dried chili peppers, turn to medium-low heat and stir-fry until fragrant 

6. Then add 2 tablespoons of bean paste, stir-fry over low heat to make the sauce more fragrant, and then add a small half bowl of water and stir-fry well 

7. Finally, put in the daylily and fungus that squeeze out the water, quickly stir-fry evenly and then you can put it out of the pot and put it on the plate, the sauce is evenly absorbed by the daylily, and the daylily that absorbs the soup is not only very flavorful, but also more crisp and tender 

8. Daylily and fungus are matched together, not only the nutrition is richer, the taste is also crisp and fragrant, and it is more conducive to the absorption and digestion of the gastrointestinal tract.

Tips:

1. Soak the dried daylily in cold water for too long, about 20 minutes, pay attention to the observation, the daylily can be soaked soft.

2. If you like spicy food, you can add an appropriate amount of green pepper or millet pepper.