Name: Colorful Shredded Pork Skin
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g starch; 10g Flour; Unlimited Seasonal vegetables; 1 egg; Some garlic; 2 spoons Balsamic vinegar; 2 spoons Soy sauce; 1 spoon Fuel consumption; Some wasabi; Some sesame oil; Some Cooking oil

Colorful Shredded Pork Skin

1. Ingredients: 100 grams of orange flour (wheat starch), 10 grams of flour, 1 tablespoon of white vinegar, appropriate amount of water, purple cabbage, fungus, carrots, enoki mushroom, cucumber, coriander, garlic moss, appropriate amount, 1 egg, 50 grams of pork tenderloin. Tools: a stainless steel plate or a porcelain plate, a heat-resistant glass plate. Seasoning: 2 tablespoons of balsamic vinegar, 2 tablespoons of light soy sauce, 1 tablespoon of oil consumption, appropriate amount of mustard sauce, sesame oil, starch, and cooking oil.

2. All kinds of dishes are cleaned in a clean place. .

3. 50 grams of purple cabbage, cut into cubes, add 200 grams of water to make a juice

4. Pour the purple cabbage juice into a pot and boil.

5. Strain into the container with a strainer.

6. Add 1 tablespoon of white vinegar to the strained purple cabbage juice, and the cabbage juice will turn bright pink.

7. Stir the slurry evenly, scoop 1 tablespoon into the flat-bottomed stainless steel plate, shake the plate to make the slurry evenly cover the bottom of the plate.

8. Put the lid on the steamer for 3 minutes.

9. There are large bubbles on the surface of the powder skin, take out the stainless steel pan.

10. The stainless steel bottom is too cold in water.

11. Remove the Liangpi. Make all the Liangpi in turn.

12. Fry eggs into egg skins and shreds, shreds cucumbers, and shreds all other side dishes. Drain the water with pure water or cold boiling water, and transfer them to the periphery of the plate.

13. The tenderloin is shredded in advance, mixed with cooking wine and starch, fried into shredded pork, seasoned with salt and oil, and poured into the cold skin.