Next, I would like to share one of my favorite ways to stir-fry shredded pork.
First of all, prepare to cut the powder. You can fry it directly when you buy fresh ones, but for the sake of hygiene, it is best to wash it with water a little and then control the moisture.
If it is dry, it needs to be thoroughly soaked in clear water. Don't soak in hot water, which will lead to the loss of toughness and gluten deficiency of the cut powder.
Accessories: pork belly, eggs, carrots, ginger, garlic, mung bean sprouts, small vegetables.
Seasoning: soy sauce, soy sauce, salt, chicken essence.
Step 1: Peel and shred pork belly (pork belly fried powder is more fragrant, and friends who don't like fat meat can use tenderloin instead)
Beat two eggs, shred carrots and ginger, and slice garlic.
Step 2: Heat the oil in the pot, add the broken eggs, fry them until cooked, and take them out for later use.
Add a little oil (pork belly is oily, just a little oil), add shredded pork belly and stir-fry until fragrant, then add shredded ginger and garlic slices and stir-fry again.
Step 3: Add the dried chopped flour, eggs and shredded carrots, then add a little soy sauce, a little soy sauce (for coloring), salt and chicken essence, and stir-fry over high fire.
Step 4: Stir-fry carrots until they are shredded, add mung bean sprouts and small vegetables, stir-fry for a few times on high fire, and then take out the pot.
This dish is simple to make, ingredients and accessories can be seen everywhere, and it can be cooked at home at ordinary times.
The essence of this dish lies in the soft gluten of flour, the mellow flavor of shredded eggs and the fragrance of vegetable bean sprouts. These three different flavors are skillfully combined, which makes people feel fragrant and memorable.
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