Spring bamboo shoots and shredded pork noodles
By KarleeDurgan
Ingredients: salt,noodles,spring bamboo shoots,black fungus,MSG,pepper,cooking wine,green onion,Jiang,oil,meat
Recipe Recommendations
- spring bamboo shoots appropriate amount
- meat appropriate amount
- noodles appropriate amount
- black fungus appropriate amount
- green onion appropriate amount
- Jiang appropriate amount
- oil appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- pepper appropriate amount
- MSG appropriate amount
- salty and fresh
- cook
- half an hour
- simple
Steps for Spring bamboo shoots and shredded pork noodles
1
Wash the meat and cut it into shreds
2
Add shredded pork with shredded ginger, salt, cooking wine, white pepper powder, and a little water and mix well
3
Add 1 spoonful of oil, mix well, and marinate for at least 2 hours
4
Appropriate amount of spring bamboo shoots
5
Remove the bamboo shoots
6
Wash and cut into thin slices
7
Heat hot water in the pot
8
Put the chopped bamboo shoots into the pan
9
Boil until the water boils, remove and drain
10
Wash it with cold water
11
Put the oil in the pan and stir-fry the bamboo shoots slightly
12
Add the right amount of water
13
Add black fungus
14
add the appropriate amount of salt
15
When boiling until boiling, add the marinated shredded pork and divide it
16
After boiling again, turn to low heat and cook for about 15 minutes
17
Add noodles
18
After the noodles are soft and cooked, sprinkle with a little chopped green onionSpring bamboo shoots and shredded pork noodles Make Tips
The bamboo shoots can be steamed quickly to remove the astringent taste and make the taste better