Cold Pork Shredded Skin
1.
All ingredients.
2.
Put 2 grams of salt in the mung bean starch.
3.
Use 250 grams of water to synthesize a flour paste for later use.
4.
Flavour the tenderloin with salt, pepper, a little chicken powder and rice wine, and add a little wet starch slurry.
5.
Put a few drops of olive oil in the end and set aside.
6.
Bring the water in the soup pot to a low heat, mix the starch slurry thoroughly, and pour a spoonful into the spinner.
7.
Rotate it by hand to make the starch slurry evenly spread out and become thin slices. After it has solidified, scoop it into boiling water for a little hot.
8.
After the vermicelli has completely solidified, immediately put it in a cold water basin to cool. According to this quantity, six vermicelli can be made.
9.
Take the cooled vermicelli out of the cold water basin and cut the bar code plate for later use.
10.
In winter, before frying the shredded pork, blanch the noodles with boiling water and eat it with hot mixing. In summer, you don’t need it.
11.
The shredded pork is slippery in the oil, add the chopped green onion and ginger, stir-fry evenly.
12.
Cook rice wine and stir well, pour in soy sauce, chicken powder, pepper, seasoning, add red pepper shreds and stir well, finally thicken with water starch.
13.
Put it out of the pot and pour it on the skin on a well-coded plate. Put the shredded pork on top of the shredded cucumber, green onion, and minced garlic. Finally, sprinkle with cooked sesame seeds and serve. Pour in balsamic vinegar and mix well before eating.
Tips:
Peeling characteristics; crystal clear, smooth taste, fresh and delicious.
Tips;
1. The mung bean starch must be stirred evenly when making the pulp, and the flour must be stirred evenly every time a piece of skin is made.
2. Since this dish is mixed food, it is better to have more broth when frying shredded pork, which can be used as a seasoning. If you like to eat mustard, you can put some mustard sauce at the end.
