Colorful Lettuce Shreds
by Li Li Xiao Di Dimple
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Prepared materials.
2. Wash the lettuce, carrots, and black fungus and shred them separately, beat the eggs, and wash and shred the tenderloin.
3. Add cooking wine, salt, pepper, light soy sauce and starch to the pork tenderloin, mix well and marinate.
4. Pour a little oil in a non-stick pan, pour shredded pork and stir fry, turn off the heat and remove.
5. Rinse the non-stick pan and pour in an appropriate amount of oil. The oil temperature is 60% hot. Pour the egg liquid and spread it into egg skins.
6. Stir-fry the carrots a few times and remove them.
7. Stir-fry the lettuce and black fungus.
8. Then pour in the shredded egg skin, carrots and pork, and add salt.
9. Add chicken essence.
10. Add a little Maggi umami sauce and stir-fry for a few times.
11. Take out the pan and serve.
