Ingredients
Pickles ( 1 tree ) | Shredded pork ( 300g ) |
Egg white ( 1 piece ) | Yellow wine ( 2 spoons ) |
Five-spice powder ( 1 spoon ) | Corn starch ( 2 spoons ) |
Salt ( 1 spoon ) | Ginger ( 2 pieces ) |
Oyster sauce ( 1 spoon ) | Sugar ( 1 spoon ) |
How to make shredded pork with pickled vegetables
1. Cut the shredded meat, add egg white, rice wine, salt, five-spice powder, and corn starch to marinate Make half an hour.Seal a layer of oil to prevent sticking to the pan when frying.Wash and cut the pickled vegetables.If they are too salty, soak them in water for a while.
2. Add oil to the pot, add shredded ginger and sauté until fragrant.Adjust the heat to medium-low, add the fat first, and fry until oil
3.Add the marinated meat Shred and stir-fry until shredded, add oyster sauce, sugar and pickled mustard.Stir well and serve!
Tips
If you buy pure lean meat, you can add more oil when frying.
The best pickles for pickled vegetables are those pickled in red potherb.They are bright in color and delicious, and the salt content is not high.
The meat needs to be stir-fried, and the pickled vegetables only need to be stir-fried for about a minute.
You can taste it before serving.If it feels bland, you can add some salt appropriately.
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