Pickled vegetables, shredded pork and soybeans(xian cai rou si mao dou )

Pickled vegetables, shredded pork and soybeans

Raw materials for making pickled vegetables, shredded meat and soybeans:

Pickled vegetables, shredded meat, soybeans.

Processing steps of pickled vegetable and shredded pork with soybeans:

1. Wash the soybeans, remove the pods, wash the pickles and cut them into 1cm segments. Wash the lean pork and cut it into shreds.

2. Put the frying pan on the fire, heat it up, add 25g oil, fry the shredded meat until it is cut off, pour in the pickles, stir fry, add a little water, fry until the water is dry, and remove from the fire.

3. Heat the frying pan, add 25g oil, stir fry the soybeans for a while after heat, add a little salt and sugar, add pickles, shredded meat and monosodium glutamate, stir fry evenly and then out of the pan.

Pickled vegetables, shredded pork and soybeans

Pickled vegetables, shredded pork and green beans

Zhejiang cuisine

Type of Chinese cuisine

Basic characteristics: delicious taste

Basic materials

500 grams of soybeans, 150 grams of pickles, 100 grams of lean pork, 50 grams of vegetable oil, half a spoonful of sugar, monosodium glutamate, refined salt each amount.

Production method

1. Wash the soybeans, remove the pods, wash the pickles and cut them into 1cm segments. Wash the lean pork and cut it into shreds.

2. Put the frying pan on the fire, heat it up, add 25g oil, fry the shredded meat until it is cut off, pour in the pickles, stir fry, add a little water, fry until the water is dry, and remove from the fire.

3. Heat the frying pan, add 25g oil, stir fry the soybeans for a while after heat, add a little salt and sugar, add pickles, shredded meat and monosodium glutamate, stir fry evenly and then out of the pan.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Xian Cai Rou Si Mao Dou