Health benefits
Pepper: enrich blood, protect teeth, protect bones
Lard: delay aging, antioxidant, anti-cancer and prevent cancer
Ingredients
Green vegetables ( 150g ) | Vermicelli ( 200g ) |
| Shredded lean pork ( 100g ) | Cooking wine ( 10g ) |
Light soy sauce ( appropriate amount ) | Salt ( appropriate amount ) |
Pepper ( 1g ) | Lard ( a little ) |
Ginger slices ( 10g ) | Corn starch ( 1 teaspoon span> ) |
How to make shredded vegetable and pork noodle soup
1. Wash the lean meat and cut into shreds.Add cooking wine, light soy sauce and corn starch, mix well and marinate for preparation
2. Picking and washing vegetables Clean, drain and set aside
3.Pour an appropriate amount of water into the pot, add ginger slices, and turn up the heat Heat until 80% hot
4.Add noodles, mix well and cook until cooked
5.Add green vegetables, mix well and boil
6.Add salt, pepper, light soy sauce and lard, mix well and bring to a boil
7.Add lean pork shreds, mix well and cook
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8.Put it out of the pot into a bowl and serve immediately
9.Finished product picture
Tips
Put in the noodles when the water temperature is 80% hot, and the noodle soup will be thicker and more fragrant.
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