stir-fried pork loin with shredded bamboo shoots
This stir-fried dish looks pleasing to the eye, with fresh and colorful colors. The taste is also quite unique. I suggest you try this combination. It will definitely give you the style of a chef when hosting guests. The ridges are smooth and tender, the bamboo shoots are crisp and delicious, and the beans are fresh and crispy. The whole dish feels fresh. Not greasy, with the fragrance of ingredients.
Recipe Recommendations
- tenderloin 200 grams
- Podocarpa shoot 8 pieces
- beans 10 piles
- garlic of 5
- Jiang a
- small red pepper of 8
- salt a teaspoon
- pepper a teaspoon
- broth a spoonful
- slightly spicy
- fried
- ten minutes
- simple
Steps for stir-fried pork loin with shredded bamboo shoots
1
Raw material diagram.
2
Shred bamboo shoots and beans, cook the bamboo shoots for 3-5 minutes, then add the beans and blanch them together. Remove and drain in cold water (be sure to drain)
3
Shred pork in advance, use 1 teaspoon of salt, 1 teaspoon of pepper, and 2 teaspoons of cooking oil, and grasp well. Marinate for ten minutes, then stir with 1 teaspoon of dry starch and grasp well.
4
50% of the hot and oily shredded pork will be dispersed, and all the shredded pork will be white and served.
5
This step is very critical. You must use a pan that can be stir-fried. The pan type will not work. Only when stir-fried can this kind of small dish taste delicious. Put oil in the pan, stir-fry the onions, ginger and peppers, add the drained bamboo shoots and shredded beans, stir evenly over high heat, pour on a spoonful of hot stock, add salt, stir fry twice. Be careful, it must be hot, cold will not work.
6
Add shredded pork and stir fry well.stir-fried pork loin with shredded bamboo shoots Make Tips
1. Small stir-fry like this belongs to stir-fry. The special taste lies in the taste of the frying pan. There is also the step of pouring in the soup. Even if there is no such thing, it is okay to pour some boiling water on it, because during the stir-frying process, the heat is high and the pan is dry, so pour some boiling water. When the boiling water meets the heat of the dry pan, it will make the dishes cook faster. 2. Many people say that shredded pork is easy to de-pulp when frying. I find that if you put too much egg white, it will de-pulp. Like shredded pork, it is also good to use edible oil without egg white. And it will not be desisted, and water starch is better than dry starch. However, this is difficult to master. If you don't do it well, the dessizing will become more serious. Therefore, it is recommended that novices use dry ones and grab them evenly for a while. Don't have pink bumps.