Shredded pork rolls with shepherd's purse

Shredded pork rolls with shepherd's purse

Introduction:

Production steps:

Step 1: put the flour into the basin and blanch about one tenth of the flour with boiling water.

Step 2: wash shepherd's purse, cut shepherd's purse and scallion into powder.

Step 3: put Capsella bursa pastoris and scallion powder into flour, add appropriate amount of cold water, mix with good flour, and stir for 10 minutes.

Step 4: cut the pork into strips and marinate it with delicious soy sauce and cooking wine.

Step 5: divide the dough into small parts and roll it into pancakes.

Step 6: put proper amount of oil into the pan, put in small cakes, lower the heat, cover, and cook until both sides are slightly yellow. Take out and set aside.

Step 7: put proper amount of oil in the pot, add shredded onion and ginger, and saute until fragrant.

Step 8: put in the marinated shredded meat, stir fry, add appropriate amount of oyster sauce.

Step 9: stir fry until the pork is well done and serve.

Step 10: cut the cucumber and put it on the plate together with the shredded meat.

Step 11: take a small cake and mix in shredded meat and cucumber.

Materials required:

Flour: 300g

Pork: 200g

Cucumber: moderate

Soy sauce: right amount

Cooking wine: moderate

Oyster sauce: right amount

Oil: right amount

Salt: right amount

Note: 1, face and soft point is good, hot face when you can iron a third. 2. Cover the pancake to reduce water loss, and the pancake will not harden. 3. It's OK to put other vegetables in the flour.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: Original