Raw materials lean pork 500 grams, starch, cucumber, mung bean sprouts, water carrots, spinach, hydrated seaweed, hydrated jellyfish skin (or hydrated jellyfish head), soy sauce, vinegar, sesame sauce, sesame oil, monosodium glutamate, friendly mustard, fried chili pepper shreds of each appropriate amount.

Method of preparation (1) cut the pork into thin julienne strips, add soy sauce and fry to cool.

(2) pull the starch into vermicelli, cut into strips and soak in cool water for use. You can also use dry vermicelli foam, but not as good as the current pull.

(3)Cut the cucumber and carrot into thin julienne strips.

(4) Cut spinach and cilantro into 2-centimeter-long pieces.

(5) cut the jellyfish skin into thin julienne strips, slightly scalded with boiling water, fished out and cast cool.

(6) the spinach, mung bean sprouts were blanched with boiling water, fished out and cast cool, control the water.

(7)Put the vermicelli strips in the center of the plate, then put the shredded meat on top, and then put all kinds of shredded artfully around the vermicelli. Finally, put cilantro, seaweed, monosodium glutamate, soy sauce, vinegar, fried chili pepper shreds, sesame oil, mustard, sesame sauce, and mix evenly when serving.

FeaturesBeautiful color, crisp and tender, fragrant, good with wine.