Ingredients: 150g pork tenderloin, 100g vermicelli skin

Accessories: 20g shrimp, 50g egg, 50g winter bamboo shoots, 50g cucumber, 50g coriander, 50g toon, 50g carrot, 50g fungus ( 50g of water)

Seasoning: 15g of green onions, 15g of peanut oil, 15g of vinegar, 5g of soy sauce, 10g of mustard, 3g of cooking wine, 10g of sesame oil, 10g of MSG, 2g of each.

Assorted shredded pork How to make the skin:

1. First spread the eggs into egg cakes;

2. Then cut the pork tenderloin, onions, cucumbers, carrots, bamboo shoots, egg cakes and fungus Shred the coriander and cut it into sections;

3. Blanch the carrot shreds, coriander segments, bamboo shoot shreds and Chinese toon separately and let them cool;

4. Cut the skin into 1 cm wide pieces Strips, sea rice is swollen with boiling water and set aside;

5. Add boiling water to a bowl, add mustard noodles, soy sauce, vinegar and sesame oil, mix into mustard juice and set aside;

6. Heat oil in a pot, add shredded green onions and cook until fragrant, add shredded pork and stir-fry until cooked, season with cooking wine and soy sauce, and set aside for later use;

7. Put the prepared shredded shreds and dried shrimps Gather around the edge of the plate, place the pulled skin in the middle of the plate, then place the fried shredded pork on the pulled skin, and serve with mustard sauce;

8. Pour mustard sauce over it and mix when eating uniform.

For more information on assorted shredded pork skin tightening, see Mint.com Food Library/shiwu/shijinrousilapi