Home-cooked fried shredded pork, how to make it more nutritious and delicious? With these two, there is not even soup left

The dish I will share with you today is a home-cooked dish made with the above three ingredients [fried shredded pork with black fungus and carrot], which is nutritious, delicious and easy to make.

【Ingredients】 Foreleg meat, black fungus, carrot, ginger, green onion.

【Directions】

First of all, soak the black fungus, soak the black fungus with warm water, you can use cold water in summer, and you must not soak it with boiling water.

Soak in warm water for half an hour, the black fungus becomes thick, wash it with running water, blanch it in a pot under boiling water for two minutes, and then remove it for later use.

Shred the black fungus, peel and shred the carrots, wash the front leg meat and cut into shreds, and prepare the ginger and shallots.

The foreleg meat is tough but not woody, tender but not fatty, so I didn't marinate it with wet starch and salt, which is also a little trick of home-cooked practice, which is why I choose the foreleg meat for stir-fried shredded pork.

Pour oil into the pot, first put the ginger and shallots into the pot and fry until fragrant, low heat, don't fry the green onions.

Then pour in the shredded meat and stir-fry.

Stir-fry until the meat is white, add half a bowl of water and cook for 5 minutes, the meat is cooked, and the fresh flavor of the meat is cooked, so you don't have to worry about the taste of the meat getting old.

Take a small bowl and make a sauce: two spoons of light soy sauce, one spoonful of dark soy sauce, one spoonful of vinegar, one spoonful of sugar, and one teaspoon of salt. If you like to eat sour, you can add an extra spoonful of vinegar, eat spicy and add millet pepper or chili oil, and your personal taste can be fine-tuned on this basis.

Because I think about children eating it, I don't put it spicy.

Pour the sauce into the pan and stir-fry to let the shredded meat absorb the flavor.

Then pour in the black fungus and stir-fry. If the soup is not enough, add a small amount of water.

Then pour in the shredded carrots and stir-fry.

Carrots are not fried in oil separately, because considering that carrots are fried with meat, and the meat itself is oily, carotene will dissolve in the oil, which does not affect the absorption of nutrients.

After stir-frying, add MSG and put on a plate.

A plate of [fried shredded pork with black fungus and carrots] with all colors and flavors is ready. The shredded meat is tender and tough, the black fungus is crisp and refreshing, the carrot is crisp and slightly sweet, it is so delicious, it is more nutritious than simply fried shredded meat, and it is more for children to eat, my children eat more than a bowl of rice, and finally even the soup is finished.

Tips:

1. The meat is made of front leg meat, which has a better taste.

2. Soak the black fungus in advance, do not soak it in boiling water.

3. The proportion of the sauce can be increased or decreased according to your taste.