Shredded pork with spring bamboo shoots(chun sun rou si )

Shredded pork with spring bamboo shoots

Introduction:

"The bamboo shoots in early spring taste tender, comparable to those in winter. The ancients said that they would rather eat without meat than live without bamboo. It is estimated that few people can enjoy living with bamboo

Production steps:

Step 1: the removal of the head of bamboo shoots is relatively large, and the 600 grams of bamboo shoots are just enough for a plate. Cut bamboo shoots, pork tenderloin, green pepper, onion and ginger. Bamboo shoots must be blanched to remove oxalic acid.

Step 2: add proper amount of starch and soy sauce into the shredded meat, mix well.

Step 3: heat the pan and pour the oil. Add sliced pork oil and serve

Step 4: leave the bottom oil in the pot, saute the scallion and ginger, and then blanch the bamboo shoots. Stir fry evenly and add a small amount of cooking wine.

Step 5: add shredded meat and green pepper, stir fry evenly, add appropriate amount of salt and a small amount of sugar, stir fry evenly, add appropriate amount of monosodium glutamate, stir well, then out of the pot.

Materials required:

Bamboo shoots: 600g

Tenderloin: 200g

Green pepper: 2

Olive oil: right amount

Scallion: right amount

Ginger: right amount

Salt: right amount

Sugar: right amount

Raw powder: appropriate amount

Soy sauce: moderate

Cooking wine: moderate

MSG: right amount

Note: stir fried bamboo shoots put a small amount of sugar, can remove a trace of bitterness in bamboo shoots.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: Original

Chinese PinYin : Chun Sun Rou Si