Materials:

Sauerkraut 100g, shredded pork 200g.

Seasoning:

One spoonful of monosodium glutamate, a little egg white and refined salt, two spoonfuls of salad oil, one spoonful of shredded red pepper, shredded onion and starch.

Exercise:

1. Wash and shred Chinese cabbage. Marinate the shredded pork with monosodium glutamate, egg white, starch and salt for 5 minutes. [Gourmet China]

2. Put salad oil on high fire for 2 minutes, then add shredded red pepper and onion 1 minute, and then add shredded pork for 2 minutes.

3. Take it out, pour some salad oil, add cabbage and mix well, then heat for 3 minutes.

Ingredients: tenderloin and pickled cabbage (ready-made bagged pickled cabbage bought in the supermarket can be eaten after opening) Practice: Shred tenderloin, add water and starch, grab and size it evenly, pour water into a pot to boil, add shredded pork, blanch, remove and drain. In another oil pan, melt the minced vegetables, pour in shredded pork, stir-fry for a few times and serve. Because the bagged cabbage itself has been seasoned, you don't need to add seasoning if you like it light; Heavy mouth can be seasoned with some salt and chicken powder. Shredded pork can also be fried directly, and it will snow when the meat is ripe.