stir-fried shredded pork with rice straw
We people in Yangzhou call rice bamboo "high melon". I remember when we were young, wild rice bamboo was growing everywhere in the small canals of our hometown. At that time, no one had ever eaten it. I didn't expect that this inconspicuous thing would one day be on the table of ordinary people, and the price is higher every year!
Recipe Recommendations
- Zizania two
- edamame rice a small handful
- green pepper one
- sugar two teaspoons
- salt One and a half teaspoons
- chicken essence a small spoon
- wine a small spoon
- soy sauce Half a tablespoon
- cornflour a big spoonful
- oil A tablespoon and a half
- water appropriate amount
Steps for stir-fried shredded pork with rice straw
1
Refrigerate shredded pork with wine, soy sauce, corn flour, and water paste for about 20 minutes.
2
Wash the green pepper and rice bamboo with removed stalks and cut them into shredded strips.
3
Heat the wok and drain the oil, add green onions and ginger and saute until fragrant.
4
Add the shredded pork and stir-fry until it changes color and serve out. Remove the onions and ginger for later use.
5
Put a little more oil in the pan.
6
Pour in the washed edamame rice and stir fry.
7
When stir-fry until the edamame rice changes color, add shredded green pepper and shredded rice bamboo and stir fry together.
8
Then add the shredded pork.
9
Sprinkle with some sugar, salt, and chicken essence to taste.
10
Just stir fry for a while longer.stir-fried shredded pork with rice straw Make Tips
1. In addition to frying the meat first, the edamame rice must be put into the pot in advance, otherwise it will not be easy to cook. 2. Pour some boiling water during frying. Fresh soup would be better.