Required ingredients
Pork, scallion, bean curd skin.
Seasoning: ginger, salt, egg white, sweet noodle sauce, cooking wine, sugar and starch.
Production method
Practice 1
1 Wash pork (30% fat, 70% lean), remove tendons, and slice into thick shreds of about 6 cm. Cut the onion into1.5 inch long filaments.
2. Put the shredded pork into a bowl. Add salt, soy sauce, cornstarch and water and mix well. Make juice from sugar, soy sauce, powdered water and monosodium glutamate.
3. Heat the pan. When the oil is cooked until it is six-ripe, stir-fry the shredded pork quickly, add the sweet sauce and stir-fry. After stir-frying, add the prepared juice. When the color is dark brown, sprinkle with shredded onion.
Practice 2
1, shred the pork, put it in a bowl, add cooking wine, salt, egg white and starch, and mix well for sizing.
The salt must be put less, because there is enough salty taste in the sweet noodle sauce.
2. Cut the scallion into silk and put it at the bottom of the plate.
3, ginger slices, pat slightly, take a small amount of shredded onion and put it in a small bowl, add a small amount of water, and soak it into onion Jiang Shui.
4. Heat oil in a pan, add shredded pork and stir-fry, remove it when it is 80% mature, and drain the oil.
5, the original pot is hot, add a little oil, add the sweet noodle sauce to stir fry slightly, add the onion Jiang Shui, cooking wine and white sugar, and stir fry constantly. When the white sugar is completely dissolved and the sauce begins to become sticky, add the shredded pork and stir fry continuously to make the sweet noodle sauce evenly wrapped on the shredded pork. Put the shredded pork on a plate with shredded onion and mix well when eating, or roll it with tofu skin to eat.