How to Make Ordinary Wood Ear Meat Stir-Fry

Ingredients:
Dried white back Black fungus 3 pieces
Dried yellow flower
Pork Loin 300 grams
Cucumber 1 piece
Green onion
Eggs 2 pieces

Seasonings:
Soy sauce 1 tablespoon (15ml)
Rice wine half a teaspoon (3ml) Salt half a teaspoon (3 grams)
Sesame oil a quarter teaspoon (1ml)
Starch half a teaspoon (3 grams)
Sugar half a teaspoon (3 grams)
Water starch 2 tablespoons (30ml)
Process:

1) Soak the black fungus and yellow flower in cold water for 1 hour, then wash them after they are soaked.

Shred the black fungus by hand into pieces and cut the yellow flowers into segments. Slice the green onion. Cut the cucumber into rhombus slices after cleaning it.2) Slice the pork loin thinly, marinate with rice wine and starch for 5 minutes.

Beat the eggs and add a little water and a few drops of rice wine.3) Pour oil into the pot and heat it to 70% hot. Then stir-fry the egg mixture quickly until done, remove and set aside.

4) Pour more oil into the pot and heat it up. Add green onion slices and fry them until fragrant. Add the pork loin pieces and stir-fry until they turn color, then add black fungus and yellow flower segments, stir-fry for a few seconds, then add soy sauce, salt, sugar and a little water, continue stir-frying for 2 minutes.

5) Add cucumber slices and eggs, stir-fry evenly, then pour in water starch to thicken the sauce before serving.

Tips:

When stir-frying pork loin, marinate it with rice wine and starch beforehand. This will remove any fishy smell and make the meat more tender.

**In general when stir-frying vegetables or meat, you can first cook the eggs separately and set them aside before cooking other ingredients. Add salt after all other ingredients are cooked to avoid over-salting the eggs. Eggs easily absorb salt, so they may turn out too salty if salt is added earlier.

**When using fresh yellow flowers, it's necessary to blanch them first and then soak in cold water for more than 2 hours, changing the water several times. Otherwise, certain substances in fresh yellow flowers can cause poisoning.** I suggest you cook the eggs first and set them aside before cooking the other ingredients. Eggs are easy to over-salt, so they should be cooked separately to avoid being too salty.

If using fresh yellow flower (Huang Hua), it must be blanched first, then soaked in cold water for more than 2 hours, changing the water several times in between. Otherwise, certain substances in fresh yellow flowers can cause poisoning.