Accessories: dried bean curd 100g winter bamboo shoots 100g.

Seasoning: alkali 1g salt 3g starch (corn) 3g onion 5g fermented bean curd (red) 15g sugar 3g sesame oil 5g vegetable oil 20g each.

The practice of red breast meat:

1. Wash pork tenderloin, slice it, put it in a bowl, add refined salt, starch and a little water, and marinate for 5 minutes;

2. Cut the venetian blind (dried bean curd) skin into wide strips, put it in a container, add alkali powder and 2 cups of water until soft, remove it and rinse it;

3. Wash the onion and cut it into powder for later use;

4. Heat the oil in the pan, add the sliced meat and stir fry quickly, add shredded bamboo shoots and 100 pages and stir fry evenly. When serving, add red tofu, sugar and sesame oil, mix well and sprinkle with chopped green onion.

For more information about red meat, please visit Mint.com Food Bank /shiwu/honggruxiaoliji.