Shredded Pork with Preserved Vegetable Soup

Shredded Pork with Preserved Vegetable Soup

Introduction:

"The taste of this soup is very delicious. Only when you try it can you know how wonderful it is to make a soup with pickled mustard. Crisp mustard, q-ball shredded meat, with carrots, eggs and vegetables, balanced nutrition and good to drink

Production steps:

Step 1: the raw material diagram is shown in the figure.

Step 2: shred pork loin, carrot, green vegetables, scallion, ginger, egg.

Step 3: put half tbsp of cooking oil in the pot, stir fry onion and ginger until fragrant, add shredded meat and stir fry until the shredded meat turns white.

Step 4: add carrot and mustard and stir fry well.

Step 5: add four bowls of water, add salt and black pepper, bring to a boil, simmer for 20 minutes, skim the foam.

Step 6: thicken 1 tbsp starch with 1 tbsp water. Boil and pour in the egg. Stir with chopsticks to form egg floss.

Step 7: turn off the heat, add shredded vegetables and stir chicken essence. You can put some sesame oil when you eat it.

Materials required:

Mustard: 50g

Loin: 100g

Carrot: Half Root

Egg: one

Ginger: a small piece

Chives: two

Vegetables: two

Salt: two teaspoons

Black pepper: one teaspoon

Chicken essence: half teaspoon

Starch: 1 tbsp

Sesame oil: 1 teaspoon

Note: the material of this soup is for four people, which can be served with oil cake or steamed bun as a meal, or as a soup for rice. Half for two. Carrots are fat soluble, to stir fry in order to play the greatest nutritional value. The purpose of stewing is to tender the meat. Don't marinate the tenderloin. Stir fry it directly. The soup is very light.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: salty and fresh