raw material

Material: 250g of pig muscle. Ingredients: clean winter bamboo shoots150g.

Seasoning: egg white 1, onion powder 10g, Jiang Mo 10g, sesame oil (sesame oil) 5g, refined salt 2g, Shaoxing wine 10g, monosodium glutamate1g.

manufacturing process

1. Slice the cleaned pig tendon, cut it into 4 cm long and 0.3 cm wide shreds, add 30 g of water, 0.5 g of egg white, Shaoxing wine, salt and wet corn flour, mix well, toughen it (it will be pulped if it is not hard or slippery), put it in the refrigerator for 2-3 hours, cut the winter bamboo shoots into shreds slightly thinner than the shredded pork, and put it in.

2. Set the pan on fire (wok, pour some oil when it is hot, and then cool the oil so that it won't touch the pan), put the vegetable oil to 50% heat, and add the shredded pork (note: take the shredded pork out of the refrigerator and put it in normal humidity, summer 1 hour, winter 2-3 hours, spring and autumn 1.5 hours) Take a small bowl and add soy sauce, water, refined salt, wet raw powder and monosodium glutamate to make a bowl juice.

3. Add Jiang Mo and shredded winter bamboo shoots into the remaining oil in the original pot, stir-fry shredded pork and bowl juice for a few times, and pour sesame oil on it to serve.

Nutritional value:

Pork has the function of nourishing yin and moistening dryness. Bamboo shoots have the effects of clearing away heat and resolving phlegm, quenching thirst, benefiting qi, harmonizing stomach and refreshing. So we have obesity, fatty liver and sebaceous cyst, so we suggest eating this dish more. And eating this dish often can play a very good auxiliary role in diabetes, edema, food stagnation, constipation, phlegm, cough, sores and other diseases.