Shredded pork with ginger(jiang si rou )

Shredded pork with ginger

Introduction:

"Before at home, my mother always do, I especially like to eat, my mother is not at home, I use the rest of this dish fried rice to eat, that is called a fragrance, later left home to work, never eat, every time I go home, my mother is to do fish such a big" specialty ", this dish seems to be forgotten.. The heavy rain in Jiangsu these two days caught up with my "relatives" who were about to visit. I felt that I might be in agony this time. I suddenly thought of this "Ginger meat" to warm my body. However, when I used to eat this dish at home, I really didn't experience any pain. Instead, I didn't pay attention to it after I went to work in University, which resulted in backache, stomachache and headache every time... I have to improve my cold constitution! If you haven't eaten this dish, you may not be able to imagine its taste, or many people may not know this dish at all, but the taste is still good, especially the advantage of "eating radish in winter and ginger in summer, without a doctor's prescription."

Production steps:

Materials required:

Meat: 100g

Jiang: one piece

Salt: 8g (discretion)

Sugar: a little (or no)

Starch: half a teaspoon

matters needing attention:

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Jiang Si Rou