material

300g pumpkin, 3 fresh mushrooms, 20g shrimp skin, tenderloin 100g, rice flour 1 teaspoon (about 100g), 2 shallots, light soy sauce 1 teaspoon (5ml), 2g pepper and dried starch/kloc-0.

working methods

Peel and remove seeds from pumpkin, wash and cut into filaments. Soak rice noodles in water until they are soft. Wash shrimps with warm water. Wash the surface impurities of mushrooms with running water and cut them into thin slices. Wash shallots and cut into 4 cm long sections.

Wash tenderloin, drain water, cut into filaments, add soy sauce, pepper, dried starch and cooking wine, mix well and marinate for 5 minutes.

Heat the oil in the pot to 70% heat, add the marinated shredded pork, stir-fry until the shredded pork changes color, and take it out for later use.

Stir-fry shallots in a wok, then add sliced mushrooms and dried shrimps, stir-fry until fragrant, then add chopped pumpkin and stir well. Add 400ml warm water and chicken essence, stew for about 2 minutes, add soaked rice flour and fried shredded pork, stew for 2 minutes, and season with salt.