Pork shredded with pickled vegetables and sweet potatoes
By EmelieWill
This is a home-cooked dish that is popular from north to south. It is simple to make, fast and delicious, sour and spicy to appetizer, and it is an excellent dish to go with rice.
Recipe Recommendations
- pork tenderloin 70 grams
- cornflour 10 grams
- salt a small spoon
- cooking wine 10 grams
- soy sauce Half a teaspoon
- red pepper one
- chicken essence Half a teaspoon
- pepper a little
- chopped pepper sauce 15 grams
- vinegar 5 grams
- oil 60 grams
- hot and sour
- fried
- ten minutes
- simple
Steps for Pork shredded with pickled vegetables and sweet potatoes
1
Soak dried sweet potato vermicelli in warm water for about 30 minutes, drain and set aside;
2
Shred peppers, shredded cabbage stems, shredded pork tenderloin, add salt, corn flour, cooking wine, and soy sauce, mix well and pickle for 5 minutes;
3
Heat the wok, add the salad oil, heat the pan and cool the oil to cook the shredded pork;
4
Remove the shredded pork, leave the oil in the pan, heat it again over high heat, add in the shredded red pepper and saute until fragrant;
5
Then add sweet potato powder and shredded kimchi, add salt, chicken essence, pepper powder, bean bean paste, chopped pepper paste, soy sauce, vinegar, add a small amount of water, and stir well;
6
Finally, add in the cooked shredded pork, stir fry well, and turn off the heat and serve on a plate after slightly collecting the juice.Pork shredded with pickled vegetables and sweet potatoes Make Tips
This dish is more oil-absorbing, so you should add a little more oil when frying. The sweet potato powder tastes more evenly after being added to water, but it should not be boiled for a long time. The time must be controlled well. After cooking for a long time, it will dry into a ball and will easily paste the pot. After cooking for a short time, it will not taste and will have a stiff taste. If you want to cook it, you cannot cook it until it is cooked. This will test the experience of the spooner.