Appetizers-shredded Pork with Pickled Vegetables

Appetizers-shredded Pork with Pickled Vegetables

1. Prepare the ingredients.

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

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

4. Chop the green onion and ginger.

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

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

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

8. Then add the hot shredded bamboo shoots.

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

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

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

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.