Homemade Steamed Black Fungus with Five-Spice Pork Method

　　Black fungus is the food with the highest iron content and the best effect in replenishing iron. Since ancient times, black fungus has been a good choice for replenishing blood.During smoggy weather, eating foods of three colors can help protect the vessels; eating black fungus, can have certain auxiliary effects on preventing cardiovascular diseases. Red chili peppers have antibacterial and anti-inflammatory properties. Adding garlic andpork belly , a perfect recipe to combat smog, also helps defend against the harm brought by polluted air. Ingredients Main ingredients 20 grams of dried black fungus, 300 grams of pork belly, 1 red chili pepper,

　　peanuts 5 ml of peanut oil, 4 grams of salt,

soy sauce 3 ml of soy sauce, ginger 3 grams of ginger, 1 ml of cooking wine Step-by-step instructions 1. Prepare ingredients: dried black fungus, pork belly, red chili pepper, and green onions; 2. Soak the small black fungus in water for 1 hour, wash, and drain well;

PS: The black fungus is clean and good, no need to cut.

3. Cut the pork belly into slices, marinate with oil, salt, cooking wine, soy sauce for ten minutes;

4. Heat the wok, add oil, place the marinated pork belly and ginger slices, fry until slightly golden on both sides;5. Use the same pan to fry the black fungus.

6. Add the red chili pepper.

7. Add garlic.

8. Add the fried pork belly.

9. Season with salt and soy sauce, stir-fry evenly.

TIPS

1. Fry the pork belly until slightly golden to release oil;

2. Stir-fry the black fungus until it starts making sizzling sounds and the moisture has reduced, indicating that it is cooked through;

3. In winter, use warm water to soak black fungus for easier softening.

Fatty pork should be pan-fried until slightly golden, with the fat rendered.

Black fungus should sizzle loudly when stir-fried, indicating that it is cooked and has reduced its moisture.

In winter, soak black fungus in warm water to easily soften it.