Fried sliced pork with wild bamboo shoots(ye shan sun chao rou pian )

Fried sliced pork with wild bamboo shoots

Introduction:

Production steps:

Step 1: wild bamboo shoots**

Step 2: slice***

Step 3: bring the water to a boil in the pan, and then remove the wild pepper.

Step 4: slice ginger and garlic for use.

Step 5: cut the scallion into sections for use

Step 6: slice the lean meat

Step 7: put a little salt, cornmeal and egg white in the meat.

Step 8: mix well.

Step 9: prepare the seasonings for use (raw powder, sugar, a little cooking wine, a little soy sauce, a little salt, a little monosodium glutamate and sesame oil)

Step 10: soak hot pepper and cut it for use

Step 11: bring the water to a boil and put in the sliced meat. The fire should be big, or the meat will be too old after boiling

Step 12: cook until the sliced meat is slowly scattered by yourself, and then roll it for a few times.

Step 13: pick up the sliced meat and set it aside

Step 14: put oil in the pan, add ginger and garlic and stir fry until fragrant. (garlic can also be put down with bamboo shoots.)

Step 15: put in the sliced meat and stir fry quickly

Step 16: add wild bamboo shoots and stir fry with pickled pepper

Step 17: pour in the prepared seasoning

Step 18: stir fry a few shovels, then put in the scallion, stir fry a few times quickly, ready to start the pot.

Step 19: Sheng pan, this dish is delicious, tender and smooth.

Materials required:

Lean meat: moderate

Wild bamboo shoots: moderate

Pickled red pepper: right amount

Scallion: right amount

Ginger: right amount

Raw powder: appropriate amount

Salt: right amount

Sesame oil: appropriate amount

MSG: right amount

Oil: right amount

Eggs: right amount

Cooking wine: a little

Soy sauce: a little

Note: after the meat is wrapped in pulp, stir fry it with water to make it tender and smooth.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Ye Shan Sun Chao Rou Pian