Sauteed shredded pork
By LeannBrakus
This dish tastes salty and fresh, has diverse colors, and is well-nourished. It is a very economical and cheap dish to go with rice.
Recipe Recommendations
- salty and fresh
- fried
- three-quarters of an hour
- ordinary
Steps for Sauteed shredded pork
1
Preparations: 1. Cut the meat into threads along the grain, place it in a bowl, add 2 teaspoons of light soy sauce, a few drops of soy sauce (coloring, or not), sugar and half pinkfinger, salt and half pinkfinger, appropriate amount of pepper flour, brandy (It can also be used) 1 teaspoon of cooking wine, grab with your hands until it is gelatinized, then add 1 teaspoon of water, and then grab with your hands until the water is absorbed, so that the meat will taste better, add about 1 teaspoon of water starch, and grasp well; 3. Separate the green onions into white and green ones. Shred the green ones and put them when they are almost out of the pan. Use the white ones to stir-fry, and the other part to stir-fry with the shredded onions.
2
Put on the pan: 1. Heat the oil in the pan, immediately pour in the shredded meat, wait for the shredded meat to solidify a little, and use a spoon or spatula to disperse until the meat has completely changed color until it is just cooked. Serve for later use. Don't wait for the oil to heat before putting the meat. In this way, the meat is not easy to spread and uneven. The so-called hot pan and cold oil is this reason.
3
Serve the pan: 2. Use ginger slices and chopped green onions to stir-fry, add onions, shredded carrot and shredded red pepper, and turn several times.
4
3. Pour in the shredded pork, turn a few times, and add refined salt. The meat is delicious, so don't put too much. Pour 1 teaspoon of cooking wine and a little pepper along the edge of the pan, quickly stir well, turn off the heat, and pour in the green part, pour in a few drops of sesame oil, stir fry a few times, and serve on the plate.Sauteed shredded pork Make Tips
1. The ingredients used this time are easy to cook, so there is no need to blanch them. 2. The vegetables are easy to cook. The heat must be well controlled and it is not advisable to fry for too long.