Boiled pork slices with shredded konjac(shui zhu mo yu si rou pian )

Boiled pork slices with shredded konjac

Introduction:

"White radish is used to spread the floor. I can't see it. The konjac is delicious. It brings a different feeling to the boiled meat slices."

Production steps:

Step 1: slice pork tenderloin.

Step 2: marinate with cooking wine, soy sauce, soy sauce, a little salt and starch for 15 minutes.

Step 3: slice white radish.

Step 4: wash the konjac.

Step 5: add dried pepper and Chinese prickly ash to the hot oil pan and stir fry until fragrant, then take out.

Step 6: stir fry the fragrant white radish slices with the remaining oil, take them out and spread them into a bowl.

Step 7: reheat the oil pan, add onion, ginger, garlic, Chinese prickly ash, soy sauce, Pixian Douban sauce and stir fry until fragrant (I don't put a little, but I can't wait until the red oil is completely fried. If you like spicy, you can put more).

Step 8: add water or stock (I added water).

Step 9: add the konjac.

The tenth step: add the cured meat slices, the meat slices discolouration, then transfer a little cooking wine and salt.

Step 11: put it in a bowl with white radish slices. Heat the oil in another pan until it smokes and pour it into the bowl.

Materials required:

Pork tenderloin: moderate

Konjac: right amount

White radish: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Zanthoxylum bungeanum: right amount

Dry pepper: right amount

Large material: moderate amount

Starch: right amount

Cooking wine: moderate

Soy sauce: right amount

Old style: moderate

Pixian Douban sauce: right amount

Salt: right amount

Note: my white radish is sweet and has no astringency, otherwise I need to soak salt water first to remove astringency

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Shui Zhu Mo Yu Si Rou Pian