Wineshark Home Cooking - 70. Cordyceps Flowers with Pork Shreds

Ingredients (for 4):

• Cordyceps flowers - 300 g
• Oil - 3 tbsp (in 3 portions)
• Salt - 1/4 tsp
• Sugar - 1/2 tsp
• Pork - 100 g
• Asparagus lettuce - 1
• Salt - 1/4 tsp
• Garlic - 1 clove, in strips
• Sesame oil - 1 tsp
• Salt - 1/8 tsp
• Soy sauce - 1 tsp
• Sugar - 1/4 tsp
• White pepper powder - dashes
• Chinese yellow wine - 1/2 tsp
• Corn starch - 1/2 tsp
• Sesame oil - 1/2 tsp

Procedures:

 

1. Remove the thick skin of the asparagus lettuce, as well as the leaves. Then cut into pieces of 4cm long and then into strips of 4mm wide.

2. Cut the pork into 4mm strips, then add 2 tbsp of water to soak for 15 minutes.

3. Marinate the pork.

4. Wash the cordyceps flowers and then soak till softened. Then drip dry. 

5. Heat the pan and add 1 tbsp of oil and saute the asparagus lettuce. Add 1/2 tsp of salt. Remove for latter use.

6. Heat the pan and add 1 tbsp of oil and saute the garlic, then add the pork strips. Remove for latter use.

7. Clean the pan and heat, then saute the cordyceps flowers until dry and soft. Then add a tbsp of oil, 1/4 tsp salt and 1/2 tsp sugar.

8. Add the pork strips back to saute together, then add asparagus lettuce. Season with sesame oil and serve.