material

Material: pork tenderloin 150g.

Accessories: egg 1 piece, cooking wine 20g, monosodium glutamate 1g, refined salt 5g, starch 30g, onion 10g, shredded ginger, soy sauce 100g, clear soup 100g and oil 50g.

working methods

1. Wash and shred the meat, and add cooking wine, salt, egg liquid and starch for sizing.

2. Slice a little onion, and cut the rest into filaments and put them in a plate; Gently pat the ginger slices loosely, put them into a bowl with 2g onion, and add a little water to make onion Jiang Shui.

3, pot fire, put the oil to heat, pour the shredded pork until it is 80% mature, and remove the oil control.

4. Leave the bottom oil in the pot, add the sweet noodle sauce and stir fry, and add onion Jiang Shui, monosodium glutamate and white sugar to stir fry.

5. When the white sugar is fried until the sauce becomes sticky and bubbly, add the shredded pork, and the fried sauce can be evenly wrapped on the shredded pork.

skill

Sliced pork must be fast and smooth. Usually, it will change color within 1 minute, and it can be fished out as soon as it changes color. This is the second secret of tender shredded pork.