Name: Crispy Pork Slices
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 bowl Leftover rice; 500g Pork tenderloin; 20g Fungus; 2 pcs green pepper; 3 pcs Millet pepper; 20g Magnolia slices; 1 follow carrot; 2 spoons Cooking oil; 1/2 a spoon salt; Some shallot; 1/4 spoon White pepper; 1/4 spoon Homemade MSG; Some Water starch; Some ginger; Some Minced garlic

Crispy Pork Slices

1. First make rice crust: 1 bowl of leftover rice.

2. Add the right amount of salt, cooking oil and white pepper.

3. Stir well.

4. Spread the fresh-keeping film on the vegetable table and spread the flavored leftover rice on it. Use a spoon to press evenly.

5. Cover the rice with a layer of plastic wrap, fold it on all four sides and use a rolling pin to gently roll it into a thin, uniform sheet, and put it in the refrigerator for 1 hour.

6. Take out the frozen rice flakes from the refrigerator and cut them into small pieces of equal size with a knife.

7. Put it in a baking tray, and bake it in an electric oven at 160°C for 30 minutes.

8. Bright and transparent after being baked.

9. Slice pork loin, add cooking wine, white pepper noodles, beat in an egg white, and add a spoonful of pea starch.

10. Soak the fungus in advance.

11. Carrots are sliced into diamonds, green peppers are removed and cut into hob blocks, bamboo shoots are sliced, millet peppers are cut into circles, green onion, ginger and garlic are minced.

12. Add soy sauce, oyster sauce, salt, sugar and monosodium glutamate to minced green onion, ginger and garlic to make a juice.

13. Start the pot and burn the oil (pour 200ml of edible oil).

14. Sixty percent of the oil is fried into the rice crust.

15. Fried into golden yellow and served.

16. Pour a little cooking oil on the marinated pork tenderloin (Dingdong Longdongqiang, tips, pour the oily pork slices in a slippery non-stick pan, take a good experience).

17. Put the oil in the bottom of the pot into the meat slices to loosen them, and remove them after half-cooked.

18. Put the oil in the pot and bring it to a boil.

19. Pour carrots and other vegetables into the pot and stir fry.

20. Pour the adjusted soup into the pot.

21. Pour in the clear soup (coincidentally, I made chicken soup last night. If not, you can add water).

22. Add the oiled meat and stir fry for ten seconds, then add wet starch to thicken it.

23. The solemn moment has arrived: when I poured the boiling meat slices and soup on the golden rice crust, I only heard the sound of "eat it", and the hot soup made the rice crust let out a thunderous roar.