🥩🍄 [ENG below] 🍄🥩 只要一個調味！就能鮮到不行的 #蠔油豬五花爆炒蕈菇

感謝大家的祝福，貝媽已經康復囉！現在只微微咳嗽而已，所以拿#魚品珍珠敖魚精 來探望我媽，這週都在當孝女（媽寶）得好好地享受免煮飯的日子🙌

貝媽好了之後好像變得比以前更養生了，跟我炫耀地說 #蠔油豬五花爆炒蕈菇「今天這個沒放鹽跟調味料喔！」，果然有了 #蠔油 一切好吃！#港式料理 很多注重鮮味的部份也都加蠔油就是這個道理喔❤️

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📣 📜大概的材料：

豬五花

新鮮木耳

薑絲

雪白菇

蠔油大概2大匙

做法：

1.     豬五花下鍋煸香，同時加入薑絲煸到捲曲加入木耳、菇拌炒，炒到菇便軟香氣出來加入蠔油翻炒到醬汁均勻扒上即可。

👉我媽這各有時候會加紅椒，利用紅椒的甜這樣炒也超讚喔！

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Last weekend came back to visit my mom, glad that she already recover from covid, today ganna share this one of my mom’s dishes with you, full of umami and flavors!

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📣 📜ingrediens：

Pork belly

Fresh black fungus

Ginger slices

white beech mushroom

oyster sauce 2tbsp

method:

1.     Fry pork belly slices, use pork fat fry ginger slices too, stir frying until pork get golden in color, add black fungus and white beech mushrooms, keep stirring till mushrooms get soft, add oyster sauce and stir frying properly, cook till sauce all coating with ingredients, serve with rice or noodles, naan.

DM on @popyummy_mag

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