A Refreshing and Relaxing Photo Session

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Do you keep old perfume bottles? I do... They are very interesting to look at. Each with their own personality. So unique are each one as the fragrance they once held. Like people. When they are new, when they still contained those delightful scent, people would like to have them. People would like to be seen around with them. But, once their contents are consumed, once the wonderful fragrance they once held is not there anymore, people just throw them away. Not caring and not noticing how wonderful the memories they had when they sprayed those wonderful perfume. People do not want to be seen with them anymore. Because, people think they cannot offer anything more. Because they cannot derive anything wonderful or anything they want from them. Yes, many people are like that. But maybe there are still a few individuals who know how to look aback. And, know how to treasure and see good things in everything.

Pork with Black Fungus

Pork with black fungus is very easy to prepare and quite tasty too.  With a minimum of ingredients you can whip up this dish which can go well with rice or with  steamed buns.

Ingredients

1/2 kg                Pork belly, cut to around 1 inch cubes
5 cups               Hydrated black fungus (maybe around 1 1/2 cup of dried ingredient)
1 tablespoon     Oyster sauce
8 tablespoon     Light soy sauce
1 teaspoon        Black pepper powder
5 cloves            Garlic, peeled and minced
1 pc                   Onion, medium sized, cut to thin slivers for sauteeing
2 tablespoons    Cooking oil
1 tablespoon      Sesame oil
2 tablespoons    Chinese cooking wine
1 1/2 cups          Water

Hydrate the black fungus:

1.  Place the black fungus in a shallow container.
2.  Add water enough to submerge the ingredient.
3.  Allow to hydrate for about 30 minutes
4.  Strain and rinse several times with water.
5.  Set aside.

Cooking instructions:

1.  Saute in the cooking oil the garlic and onions until fragrant.
2.  Add the pork and stir fry until color changes pale white.
3.  Add the Chinese cooking wine.
4.  Add all the all the other ingredients and stir well.
5.  Attach the cover.
6.  Pressure cook for around 30 minutes.
7.  Serve with either rice or with steamed buns.  Enjoy!