Zucchini only 1

Pork tenderloin150g

2 onions

2 slices of ginger

Cooking wine 1 spoon

A pinch of white pepper

Liuyuexian 1 spoon

1 spoon oyster sauce

Salt 1 spoon

Half a spoonful of chicken essence

Appropriate amount of starch

2 dried peppers

How to be green, fat and thin?

Wash and shred pork tenderloin.

Spice wine.

Add salt, white pepper, soy sauce, oyster sauce and other seasonings, and fish well.

Add half an egg white (I have little shredded pork, but adding an egg white is too much and too damp)

Grasp the protein evenly.

Add starch and continue to scratch.

Let stand for 20 minutes.

Take the oil pan for example, the oil temperature should not be too high and the oil should not be too much. Slide the shredded pork until it changes color.

Cut the zucchini and remove the seeds. Using a kitchen knife to cut obliquely from outside to inside can solve the problem of seed removal.

After the seeds are removed, if the zucchini meat is thick, cut it into two pieces and then shred it.

Put half a spoonful of fine salt and dip it for about 20 minutes.

Just dump the accumulated water.

Start the oil pan again. Stir-fry dried peppers and shallots.

Add zucchini and stir-fry for about 1 min, then add shredded pork and stir-fry. Season with a little chicken essence.

Zucchini is dyed, and shredded pork is pickled, so it is salty, and basically no need to add salt. Of course, it can also be adjusted according to personal taste.

The pot is out.

Zucchini is tender and smooth, so it is green, fat, red and thin.

Clear and refreshing, good taste (? ▽? )