Baby vegetable and shredded pork with white leaf
Recently, I fell in love with baby vegetables, roasted mutton, stewed fish head soup, and stir-fried. They are all very delicious, and I really like such a lovely name: baby vegetables. Today, we will add stir-fried white leaves and shredded pork for lunch.
Recipe Recommendations
- baby vegetable appropriate amount
- louver appropriate amount
- shredded pork appropriate amount
- green pepper appropriate amount
- red pepper appropriate amount
- onion appropriate amount
- garlic cloves appropriate amount
- salad oil appropriate amount
- black pepper appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- cornflour appropriate amount
Steps for Baby vegetable and shredded pork with white leaf
1
Wash and drain baby vegetable shutters for later use.
2
Wash the shredded pork, add salt, chicken essence, cooking wine, and cornflour, and marinate for 10 minutes.
3
Wash green and red peppers and other seasonings.
4
Keep only the baby vegetable pie and cut it into pieces. Cut the shutters into silk. Shred green and red peppers.
5
Heat the oil in the pan, add the onions, ginger and garlic and stir-fry until fragrant.
6
Add shredded pork and stir-fry until white.
7
Pour in the baby cabbage and stir fry for 2 minutes, add some boiling water. If you like to thicken, you can also add flour.
8
Wait until the vegetables are soft, add salt, season with chicken essence and black pepper, and serve.Baby vegetable and shredded pork with white leaf Make Tips
1. The shredded pork will be more tender when grasped evenly with cornflour, and it will be easy to taste when marinated for a while. 2. Friends who like to eat sour food can also add some vinegar to make a hot and sour baby dish with white shredded pork.