material
Lean meat 1 50g, onion150g, agaric hygrophila 30g, boiled egg skin 30g, cucumber 30g, dried seaweed 30g, sesame vinegar1spoon, sesame oil, cornmeal, soy sauce, garlic and sesame oil.
working methods
1, pork is sliced first, and then shredded along the grain. Shred the onion. Cut the stem of coriander into sections. Black fungus, cucumber and egg skin are all shredded. Mash garlic into mud. Add corn starch and salt into a bowl to make a thin paste.
2. Add salt and water to the hemp juice to make it into a thin paste, and mix it with soy sauce, vinegar, garlic paste and sesame oil to make juice.
3. Heat the oil pan, first add shredded pork and onion and stir fry, then add soy sauce, salt and coriander stalks and stir fry, pour sesame oil on it and put it into the plate.
4. Boil the water in the pot, pour the raw flour paste into the fan and pull it into powder skin.
5. Cut the vermicelli into 5 cm long strips, put them in another plate, put shredded pork, fungus, cucumber and egg skin around them in turn, and pour sesame juice.
Method 2 of skin lifting with shredded pork,
material
500 grams of lean meat, coriander10g, egg skin10g, auricularia auricula10g, onion15g, cucumber 20g, garlic paste15g, salt10g and sesame oil.
working methods
1. Clean lean meat and cut it into filaments. Wash onion and cut it into filaments. Wash the coriander stem and cut it into 3.5 cm long segments. Shred cucumber, egg skin and fungus.
2. Put peanut oil in the wok, heat it to 50% over medium heat, add shredded pork and stir-fry until half-cooked, add soy sauce and onion, add refined salt and coriander, stir-fry until cooked, sprinkle with sesame oil and mix well, and divide into two small plates.
3. Mix water starch into a thin paste, add refined salt to melt, put it in a boiling pot, and pull it into two pieces of vermicelli. Soak in clear water, take out, cut into strips with a width of 1cm and a length of 5cm, put them in a tray and put them in order. Put shredded cucumber, shredded fungus and shredded egg skin on vermicelli in turn.
4. Add refined salt to sesame sauce, make it into paste with cold boiled water, make it into juice with soy sauce, vinegar, garlic paste and sesame oil, pour it on vermicelli, and serve it with fried pork.
Method 3 of skin lifting with shredded pork
material
Pork tenderloin (pork loin) 300g, cucumber 1 root, carrot 1 root, peeled dried skin 100g, 2 tablespoons of soy sauce (30ml), garlic 1 teaspoon (5g), chopped green onion 1 teaspoon (5g)
working methods
Wash the pig spine, remove the surface fascia and cut into filaments. Add water starch and salt into the shredded pork, stir well and marinate for 10 minute.
Soak the dried pita in boiling water for 15 minutes until it is completely soft and gradually transparent.
Peel carrots, wash cucumbers and cut into filaments about 5 cm long.
Heat the oil in the wok over medium heat. When it is 60% hot, put the shredded pork into a wok and stir-fry it quickly until it is cooked. Then take out the drained oil for later use.
Leave the bottom oil in the pot, heat it, add minced garlic and shredded onion and stir-fry until fragrant, then add shredded carrot, shredded pork and puffed skin, and add Shao wine and soy sauce and stir-fry for about 2 minutes.
Finally, add shredded cucumber and chopped coriander and stir well.