Bean curd soup with shredded pork and shepherd's purse(qi cai rou si dou fu geng )

Bean curd soup with shredded pork and shepherd's purse

Introduction:

"1. Wash shepherd's purse in cold water, pick it up and cut it into small pieces; 2. Cut tender tofu into small pieces, blanch it in boiling water, pick it up and drain it; 3. Put pork shreds in a bowl, add appropriate amount of salt, monosodium glutamate and wet starch, mix well and size; 4. Wash scallion and ginger, cut into sections and slices respectively for standby; 5. Put the frying pan on a high fire, add lard and fry them until 60% Shredded meat; 6., then add pork wine to the pork and stir fry the rice, add the cooking wine, stir fry the fry, and place the bowl in reserve. 7., add the remaining oil in the bowl and heat it into the frying pan, then pick up the onion and ginger slices, then pour the sauce into the fry, then add the bean curd, the pork thin shredded meat, the salt, the sugar and the right amount of cold water, and then add the msg to the boil. 9. then use the wet starch 30 grams (starch 15 grams and water) to make the thin sauce. Drizzle with sesame oil, sprinkle with pepper and serve. 10. If you like to eat bamboo shoots, you can put some cooked bamboo shoots, which is more delicious! "

Production steps:

Materials required:

Shepherd's purse: 100g

Pork: 20g

Tofu: 250g

Lard: 20g

Scallion: 5g

Ginger: 5g

Starch: 15g

Salt: 3 G

MSG: 2G

Cooking wine: 8g

White granulated sugar: 2G

Pepper: 1g

Sesame oil: 3 G

matters needing attention:

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: salty and sweet

Chinese PinYin : Qi Cai Rou Si Dou Fu Geng