Oyster-flavored Beijing noodles with diced pork
By WyattKuhic
Ingredients: cornstarch,winter bamboo shoots,fungus,winter mushroom,broccoli,shrimp,pork,eggs,pepper,shangtang
Recipe Recommendations
- pork 50 grams
- shrimp 50 grams
- broccoli 50 grams
- winter bamboo shoots 25 grams
- fungus 4 tablets
- winter mushroom of 4
- eggs in 1
- cornstarch 1/2 tablespoon
- pepper appropriate amount
- shangtang 500 ml
- salty and fresh
- cook
- ten minutes
- ordinary
Steps for Oyster-flavored Beijing noodles with diced pork
1
The ingredients you need.
2
Cook the coarse flour well to keep warm.
3
Slice pork, remove intestines from shrimp, wipe dry, marinate together with marinade (1 teaspoon Lee Kum Kee oyster sauce, 1 teaspoon corn flour, 1 teaspoon kitchen wine, appropriate amount of pepper) for 15 minutes.
4
Heat 2 tablespoons of oil and saute the shredded ginger until fragrant.
5
Add the marinated shrimp meat and pork.
6
Add in bamboo shoots, broccoli, fungus and mushrooms and stir-fry for a while.
7
Pour in oyster sauce
8
Pour in sesame oil and other seasonings and cook until thick
9
Stir in the egg juice to form egg drops, and pour on the surface.