Shredded pork with pickled sweet potato flour

Shredded pork with pickled sweet potato flour

Introduction:

"Home dishes on both sides of the Changjiang River are love Kwai, which is simple, quick and delicious, and appetizers with good appetite."

Production steps:

Step 1: soak the dried sweet potato vermicelli in warm water for about 30 minutes, and filter dry for standby;

Step 2: shred red pepper, pickled cabbage stem, pork tenderloin, add salt, raw meal, cooking wine and soy sauce, mix well and marinate for 5 minutes;

Step 3: heat the frying pan, pour in the salad oil, heat the pan to cool the oil, and grill the shredded meat;

Step 4: put the shredded meat in the pan, leave the oil in the pan, heat it up again, then add shredded red pepper and saute until fragrant;

Step 5: add sweet potato flour, pickled shredded vegetables, salt, chicken essence, pepper, Pixian bean paste, chopped pepper sauce, soy sauce, vinegar, add a little water, stir well;

Step 6: finally put in the grilled shredded meat, stir fry evenly, then turn off the heat and put on the plate.

Materials required:

Dried sweet potato vermicelli: 70g

Pork loin: 70g

Raw powder: 10g

Salt: one teaspoon

Cooking wine: 10g

Old style: half spoon

Red pepper: 1

Pickled cabbage stalk: 80g

Chicken essence: half spoon

Pepper: a little

Bixian Douban: 10 grams

Minced pepper sauce: 15g

Vinegar: 5g

Oil: 60g

Note: this dish is more oil-absorbing, fry a little more oil. The taste of sweet potato flour is more uniform after adding water, but it should not be boiled for a long time. The time should be controlled well. If it is boiled for a long time, it will dry into a ball. It is easy to paste the pot. If it is boiled for a short time, it will not taste good. The taste is hard. If it is cooked, it can not be boiled. This will test the experience of the spoon.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: hot and sour