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

Stir fried shredded pork with mustard

Introduction:

"The pork is delicious, the mustard tuber is crisp, and the rice and wine are both suitable - is there any more grass-roots wine dish than the shredded pork fried with mustard tuber?"

Production steps:

Step 1: slice the pork first, and then cut it into shreds. Don't be too thin. It's easy to fry too thin, and the taste is not real;

Step 2: add salt, cooking wine, starch and water;

Step 3: grasp and size, marinate for 20 to 30 minutes;

Step 4: cut mustard mustard into shreds, wash with water and marinate for 20 to 30 minutes;

Step 5: rinse the pickled shredded mustard mustard again and squeeze out the water for standby;

Step 6: cut carrots into shreds and shallots into segments;

Step 7: stir fry shredded carrots with hot oil until soft;

Step 8: add shredded pork and stir fry until the color changes;

Step 9: add shredded mustard and stir fry evenly;

Step 10: add chili powder; stir fry evenly;

Step 11: add a little chicken essence and stir fry evenly;

Step 12: finally add the scallion section, stir fry evenly, then.

Materials required:

Lean pork: 200g

Mustard tuber: 15og

Carrot: 1 / 4 root

Chives: 3, 5

Salt: 1 / 4 teaspoon

Cooking wine: 1 teaspoon

Starch: 1 teaspoon

Water: 1 tablespoon

Cooking oil: 1 tablespoon

Chicken essence: a little

Coarse chili powder: 1 teaspoon

Precautions: 1. Pork sizing and pickling can not only make pork more delicious, but also make pork tender and smooth, with good taste; 2. Mustard tuber is very salty, so it needs to be soaked after slicing to remove most of the salty flavor; 3. Because the pickle uses salt, the mustard tuber itself is salty, so there is no need to add salt.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Zha Cai Chao Rou Si