Appetizers-shredded Pork with Pickled Vegetables

Appetizers-shredded Pork with Pickled Vegetables

by Xiao Geng's mother

4.7 (1)
Favorite
4

Difficulty

Easy

Time

30m

Serving

2

The deliciousness of pickled vegetables cannot be replaced by other ingredients, but because it contains nitrites, there are fewer and fewer opportunities to eat this. When the spring starts every year, I still like to add some shredded pork and stir-fry with bamboo shoots. Order some noodles and some shredded bamboo shoots with pickled vegetables. It's delicious! "

Ingredients

Appetizers-shredded Pork with Pickled Vegetables

1. Prepare the ingredients.

Appetizers-shredded Pork with Pickled Vegetables recipe

2. Cut bamboo shoots and fine meat into shreds separately.

Appetizers-shredded Pork with Pickled Vegetables recipe

3. Add salt, chicken essence, cooking wine, and starch to the cut shredded pork and marinate for about 10 minutes.

Appetizers-shredded Pork with Pickled Vegetables recipe

4. Chop the green onion and ginger.

Appetizers-shredded Pork with Pickled Vegetables recipe

5. Wash the pickled vegetables once and drain the water.

Appetizers-shredded Pork with Pickled Vegetables recipe

6. Add some salt to a pot of boiling water and blanch the bamboo shoots for about 10 seconds.

Appetizers-shredded Pork with Pickled Vegetables recipe

7. Heat the pan with cold oil, stir in the scallions and ginger, add the shredded pork and scatter.

Appetizers-shredded Pork with Pickled Vegetables recipe

8. Then add the hot shredded bamboo shoots.

Appetizers-shredded Pork with Pickled Vegetables recipe

9. Add pickled vegetables and stir well, then add a little sugar to taste.

Appetizers-shredded Pork with Pickled Vegetables recipe

10. Add a little water and boil it for three or four minutes.

Appetizers-shredded Pork with Pickled Vegetables recipe

11. Savory and delicious shredded pork with pickled vegetables is enough.

Appetizers-shredded Pork with Pickled Vegetables recipe

Tips:

1. Washing pickled vegetables can remove part of the nitrite.



2. The oxalic acid can be removed by blanching bamboo shoots with boiling water.



3. This does not need to be seasoned with salt, just the salty taste of the pickles itself.

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