Fried sliced pork with water bamboo(jiao bai chao rou pian )

Fried sliced pork with water bamboo

Introduction:

Zizania latifolia is one of the three famous dishes in the south of the Yangtze River. Its texture is fresh and tender, and its taste is sweet and solid. It is regarded as a good vegetable and is known as "ginseng in water". Zizania latifolia has the functions of dispelling heat, generating body fluid, relieving thirst, diuresis, dehumidification and promoting diuresis. It can clear away heat and heat, relieve boredom and alcohol, and also has the functions of tonifying deficiency, strengthening body and reducing weight. It is especially suitable for summer consumption. "

Production steps:

Step 1: prepare the materials, marinate the meat slices with soy sauce, starch and cooking wine for 15 minutes;

Step 2: wash the water bamboo, peel off the skin, cut the root into strips, and cut the red pepper into small circles;

Step 3: heat the oil in the pan, add garlic and red pepper and saute until fragrant;

Step 4: pour in water bamboo and stir fry for a while;

Step 5: stir fry with soy sauce;

Step 6: then pour in the marinated meat and stir fry until the meat turns white;

The seventh step: finally, salt can be transferred.

Step 8: finished product

Materials required:

Water bamboo: 100g

Lean pork: 200g

Dried red pepper: 5

Cooking wine: 15ml

Soy sauce: 15 ml

Starch: a little

Garlic: right amount

Salt: right amount

Note: water bamboo should not be eaten with tofu, because water bamboo contains a lot of oxalic acid, and tofu contains magnesium chloride and calcium sulfate. If both enter the human body at the same time, insoluble calcium oxalate will be generated, which will not only cause calcium loss, but also deposit into stones.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Jiao Bai Chao Rou Pian