stir-fried jelly with shredded pork

By KennySchoen

stir-fried jelly with shredded pork
The jelly is made with mung bean starch and water to make a paste. It is dropped into a boiling water pot through a leaking basin and cooked. It is then cooled and formed. The jelly is white in color, crystal clear, tender and refreshing. Whether fried or fried, jelly has a strong flavor and rich nutrition.
The water content of jelly is particularly high, and the calories of steamed buns also made of starch are many times higher than that of jelly. The water content of jelly reaches more than 85%.
The calories of tofu (northern tofu) are 550 kcal/kg, and the calories of jelly: 37 kcal/kg. It can be seen that the calories of jelly are lower than those of tofu.

Recipe Recommendations

  • pork appropriate amount
  • bean jelly appropriate amount
  • cucumber appropriate amount
  • pepper appropriate amount
  • onion appropriate amount
  • Jiang appropriate amount
  • garlic appropriate amount
  • soy sauce appropriate amount
  • sugar appropriate amount
  • cooking wine appropriate amount
  • salt appropriate amount

Steps for stir-fried jelly with shredded pork

  • Make step 0
    1
    Cut the jelly into small pieces.
  • Make step 1
    2
    Shred cucumber pepper.
  • Make step 2
    3
    Shred pork and sizing.
  • Make step 3
    4
    Cut the onions, ginger and garlic into minced ground.
  • Make step 4
    5
    Put in oil and saut-fry the chives, ginger and garlic, add the shredded pork and stir-fry.
  • Make step 5
    6
    Add soy sauce, sugar, cooking wine and continue to stir-fry.
  • Make step 6
    7
    Pour in the jelly pieces and stir fry gently, add salt and stir fry until the edges of the jelly pieces become a little transparent.
  • Make step 7
    8
    Add shredded cucumber, shredded pepper, add chicken essence, stir fry for a while.

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