Shredded pork with kuju sauce(ku ju jiang rou si )

Shredded pork with kuju sauce

Introduction:

"Kuju is a kind of chrysanthemum, which has antibacterial, antipyretic, anti-inflammatory, eyesight and other functions,. Because of its sweet taste, slightly bitter, and has the effect of clearing heat and relieving summer heat. After washing, the chrysanthemum can also be directly dipped in sweet flour sauce or soybean sauce. This time, I used sweet flour sauce, which is similar to the fried method of Beijing sauce. Only sauce is used to adjust the taste of the whole dish. If you add meat, it becomes a summer salad. If you want to eat meat, please come to satisfy your appetite. You can't prevent it from getting hot

Production steps:

Step 1: soak the chrysanthemum in light salt water and clean it.

Step 2: drain and cut into sections.

Step 3: wash the pork.

Step 4: cut into shredded meat.

Step 5: put proper amount of oil in the pot and add sweet flour sauce.

Step 6: stir fry the aroma and add the shredded meat.

Step 7: stir fry quickly to wrap the sauce on the shredded meat and add cooking wine.

Step 8: add a little chicken essence until the meat is cooked, turn off the heat and let the meat cool.

Step 9: lay the bottom of the plate with the cut chrysanthemum.

Step 10: mix well when eating.

The eleventh step: fried shredded pork in the pot, ha ha, lazy, one pot, the size of the large, mixing dishes to a considerable amount of convenience.

Materials required:

Kuju: moderate amount

Pork loin: moderate

Sweet flour sauce: right amount

Cooking wine: moderate

Chicken essence: appropriate amount

Note: the best choice of pork loin or outside the spine part, meat tender.

Production difficulty: ordinary

Process: mixing

Production time: 20 minutes

Taste: Maotai flavor

Chinese PinYin : Ku Ju Jiang Rou Si