Category: cooking
Gourmet: Shandong cuisine
Description: This dish is salty and sweet, slightly spicy and purple in color. When cooking, stick the shredded pork in the sauce. If the sauce is thick and difficult to hang evenly, you can add some sesame oil to the pot, so it is easy to hang when cooking.
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Ingredients: 250g lean pork.
Ingredients: onion
Seasoning: sweet noodle sauce 80g, cooking wine 7g, monosodium glutamate 2g, sugar 20g, salt 2g, starch 2g, egg 1, oil 150g, ginger 5g.
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Exercise:
(1) Cut pork into shreds with a length of about 5cm, a thickness of 0.3cm and a width of 0.3cm, put them in a bowl, add 2g cooking wine, salt 1g, eggs 1g and starch 2g, and grab them evenly, which is the sizing.
(2) Slice the scallion obliquely, put it neatly on a plate, pat the ginger slices gently, take out 2g shredded scallion, put it into a bowl, and add 20g clean water to make the scallion Jiang Shui.
(3) When the wok is on fire, add 150g oil. After heating, put the shredded pork into a wok and stir fry. When it is ripe, take it out and put it in a pot to drain the oil.
(4) Put the oil in the wok, add the sweet noodle sauce and stir-fry, add the onion, 5g of Jiang Shui, 5g of cooking wine, monosodium glutamate and white sugar, and stir-fry the sweet noodle sauce continuously. When all the white sugar is dissolved and the sauce starts to become sticky, add the shredded pork and stir-fry continuously to make the sweet noodle sauce stick to the shredded pork evenly.
(5) Put the shredded pork into a dish filled with shredded onion, basically covering the shredded onion, and stir evenly when eating.