Shredded pork and soup with purple back vegetables
Ingredients: chicken essence
Recipe Recommendations
- shredded pork appropriate amount
- Gynura bicolor appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- olive oil appropriate amount
- sesame oil appropriate amount
- pepper appropriate amount
- chicken essence appropriate amount
- salt appropriate amount
- salty and fresh
- burn
- ten minutes
- ordinary
Steps for Shredded pork and soup with purple back vegetables
1
Boil a pot of water first and add appropriate amount of olive oil.
2
Put in the washed and picked purple-backed vegetables.
3
Cook over high heat until soft, add a little salt.
4
Pick up and put into a large bowl for later use.
5
Heat a hot pot, pour appropriate amount of olive oil and add ginger and garlic.
6
Pour in the marinated shredded pork and stir fry for a while.
7
Then add appropriate amount of boiling water to boil.
8
Add a little salt, pepper, chicken essence, and sesame oil to make soup.
9
Then pour the soup into a large bowl with the purple-backed vegetables and serve.Shredded pork and soup with purple back vegetables Make Tips
Stir fry the shredded pork as quickly as possible over high heat, add boiling water to boil. This way, the shredded pork will be tender and smooth.