Xuedong shredded pork(xue dong rou si )

Method of shredded pork in snow winter

Raw materials for making Xuedong shredded pork:

120 grams of pork, 150 grams of winter bamboo shoots, 350 grams of potherb mustard.

Seasoning for making shredded pork in winter

Peanut oil, refined salt, monosodium glutamate, sugar, sesame oil, shredded ginger.

Processing steps of Xuedong shredded pork:

(1) Wash pork and cut into shreds. Shell bamboo shoots and cut into shreds.

(2) Heat the pan and add oil. Stir fry shredded ginger, shredded pork, shredded winter bamboo shoots and refined salt. Stir fry potherb mustard until it is cooked. Then add monosodium glutamate and sugar and stir fry for a few times.

Attention should be paid to when making shredded pork

Wash and chop potherb mustard, make sure to squeeze out water and add more oil when frying.

Xuedong shredded pork

The main ingredients of Xuedong shredded pork are 1 tbsp rice wine, a little salt, sugar, monosodium glutamate and sesame oil, 1.5 tbsp 45 ° aquatic powder and 75g lard..

Material selection

.

Seasoning: 1 tbsp yellow rice wine, a little salt, sugar, monosodium glutamate, sesame oil, 1.5 tbsp 45 ° aquatic powder, 75g lard.

Making method

1. Cut lean pork and cooked winter bamboo shoots into matchstick thick silk. Wash the stem of sauerkraut, squeeze out the water, and cut it into fine grains.

2. Heat up the pot, add 50g lard to the cold greasy pan, and then heat it up. First put shredded pork and stir fry with iron spoon to remove the fishy smell. Then put shredded winter bamboo shoots and sauerkraut to mix and stir fry until the shredded bamboo shoots are soft and the sauerkraut shows fresh flavor. That is, add 75g yellow rice wine, fine salt, sugar, monosodium glutamate and fresh soup, and stir fry until the shredded pork is curled and permeated with the fresh taste of winter bamboo shoots and sauerkraut, that is, use an appropriate amount of aquatic powder Thicken, heat oil, stir well, sprinkle with sesame oil to make it fragrant, take out of the pot and put in a basin.

Characteristics: meat and vegetable taste penetration, taste very fresh, salty with sweet.

Key points: 1. Sauerkraut has more salty taste. Pay attention to salt when cooking.

2. The main purpose of using sugar in this dish is to blend the fresh and salty taste and make it mellow. It doesn't need sweet taste. Moreover, according to the characteristics of Shanghai style dishes, this dish should use less sugar.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Xue Dong Rou Si