Luffa fillet

Sponge gourd fillet method:

Raw materials for making Luffa fillet

Luffa 500g, pork tenderloin 100g, leek 50g, watery black fungus 20g, egg white 20g.

Ingredients for making Luffa fillet:

Lard, refined salt, monosodium glutamate, cooking wine, starch.

Processing steps of Luffa fillet slice:

(1) Remove the skin of luffa and wash it. Cut it into 3cm long pieces. Wash and slice the tenderloin. Put it into a basin. Add refined salt, cooking wine, egg white and starch to mix the homogenate. Wash the leek and cut it into sections. Soak the fungus and wash it.

(2) When the oil in the frying pan is heated to 60% heat, put in the starched fillet and scatter it. Take out the oil and leave a proper amount of oil in the original pan. Stir fry the leeks first, then add the towel gourd and fungus, add wine, refined salt and stir fry a few times. Then put in the fillet, add monosodium glutamate, thicken it, stir fry a few times, and pour the oil.

Attention should be paid to when making Luffa fillet

Towel gourd should not be peeled too early. When frying, the fire should be vigorous and the action should be fast.

Longitude: 104.06573486

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