Real natural taste: tender meat and crisp houttuynia cordata. There is also the medicinal value of cooling and reducing fever!

material

50g pork tenderloin, 300g fresh houttuynia cordata, 3 dried red peppers, 2 teaspoons of shredded ginger (10g), 2 teaspoons of mung bean starch (10g), soy sauce 1 teaspoon (5ml), salt 1 teaspoon (5g) and oil/kloc.

working methods

Slice pork tenderloin, add mung bean starch, soy sauce and shredded ginger, and marinate for 5 minutes.

Remove the roots of fresh fish and fishy vegetables and wash them, and pursed them into 4 cm long pieces by hand.

The fire heats the oil in the wok, and the dried peppers are quickly fried in the oil. Stir-fry the pickled shredded pork in a pot, and add small pieces of houttuynia cordata after the surface changes color.

Stir-fry all the ingredients for 2 minutes, then add salt and stir well.

skill

The temperature of this dish should be well controlled: the meat should be tender, smooth and refreshing, and the houttuynia cordata should be crisp, so that the effect is the best.

Using mung bean starch instead of tender meat powder will have a different natural taste.