Konjac is soft and waxy, salty and spicy.

material

Ingredients: 250g konjac, 0/50g sauerkraut/kloc-,

Pork tenderloin 200g

Seasoning: 5g pickled pepper, 5g onion, 5g ginger, 5g soy sauce, 5g monosodium glutamate, 5g cooking wine, 3g white garlic, watercress 1 0g salt 1 0g pepper10g salad oil and 5g pea starch.

working methods

1. Ginger and garlic are sliced into nails;

2. Red peppers and shallots are soaked and cut into horse ears;

3. Add a proper amount of water into the starch and stir evenly to form water starch for later use;

4. Cut sauerkraut into 2 cm long sections; Slice pork, add starch, egg white, pepper and salt.

, cooking wine, pickled for later use.

5. Cut the konjac into strips with a length of 4 cm and a width of 2 cm, put them in a boiling water soup pot, blanch them, and pick them up;

6. Put the wok on the fire, pour oil and heat it, add ginger, onion, garlic, pickled pepper, sauerkraut and watercress, and stir-fry until it is fragrant red;

7. Pour 20 ml of vegetarian broth, bring to a boil, add pork, and wait until the pork changes color.

Add konjac, cook, cook to taste, thicken and collect juice, and take out.

skill

Grams of food:

Sour cabbage: sauerkraut should not be eaten with persimmon, which will lead to gastrolithiasis.