Stir fried pork tendon with shredded mustard(zha cai si chao rou jin )

Stir fried pork tendon with shredded mustard

Introduction:

"The meat tendon used here is the white tendon picked from the pork loin. In fact, the white gluten is much more delicious than the tenderloin, and the protein is higher than the tenderloin. "

Production steps:

Step 1: raw material drawing.

Step 2: wash the muscle and cut into thin strips.

Step 3: marinate the muscle strips with wine for 5 minutes to remove the fishy smell. Take out the mustard bag and set aside.

Step 4: Boil the water in the pan, remove the pork tendon and shredded mustard.

Step 5: add proper amount of cooking oil into the skillet and stir fry until fragrant. (ginger, pepper, scallion, garlic)

Step 6: pour in the prepared pork tendon and mustard, stir fry over medium heat for 2 minutes until cooked. Pour a little boiling water in the middle. )

Step 7: season with seasoning, add wet cornmeal and thicken.

Step 8: finally, open the tray.

Materials required:

Wujiang shredded mustard: right amount

Meat tendon: moderate amount

Ginger slices: right amount

Pepper slice: appropriate amount

Scallion: right amount

Garlic slices: appropriate amount

Cooking wine: moderate

Oyster sauce: right amount

Chicken essence: appropriate amount

Soy sauce: moderate

Wet raw powder: appropriate amount

MSG: right amount

Note: shredded mustard mustard has salty taste, so pay attention to the amount of seasoning. Meat tendon is different from pork tenderloin in quality. Don't use the method of "stir frying" to deal with meat tendon!

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Zha Cai Si Chao Rou Jin