Lighter, Lighter and Healthier-qingshui Pork Slices

Name: Lighter, Lighter and Healthier-qingshui Pork Slices
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Tendon; Some White mushroom; 2 tablespoons squash powder; A parsley; 1 teaspoon salt; 1 tablespoon Cooking Wine; 1/2 tablespoon Soy sauce; Some Chicken Essence; Some sesame oil

by Poetic heart

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

The nutrition of pig lean meat is very comprehensive. It not only provides the human body with high-quality protein and essential fatty acids, but also provides nutrients such as calcium, phosphorus, iron, thiamine, riboflavin and niacin. Compared with beef and mutton, the nutritional advantage of pig lean meat is that it is rich in B vitamins, which can regulate metabolism, maintain skin and muscle health, enhance immune system and nervous system functions, promote cell growth and division, and prevent anemia. It has the effects of replenishing the body, nourishing yin and moisturizing dryness, and enriching the skin.
Qingshui pork slices is a traditional method in southern Fujian. The taste and taste are very good. The slices of meat are tender and smooth, melt in the mouth, but the soup is refreshing and refreshing, not greasy, not greasy, and not muddy. This soup is simple, nutritious, and light. It is not only suitable for children and the elderly, but also especially suitable as a diet for recovering from illness. "

Ingredients

250g Tendon
Some White Mushroom
2 tablespoons Squash Powder
A Parsley
1 teaspoon Salt
1 tablespoon Cooking Wine
1/2 tablespoon Soy Sauce
Some Chicken Essence
Some Sesame Oil

Lighter, Lighter and Healthier-qingshui Pork Slices

1. Raw material diagram. (Dajianzi meat, white mushroom, coriander)

Lighter, Lighter and Healthier-qingshui Pork Slices recipe

2. Cut the meat into thin slices, add a little ginger, add half a teaspoon of salt, half a tablespoon of light soy sauce and a tablespoon of cooking wine to marinate for a while.

3. The marinated meat slices, remove the ginger, add sweet potato powder and stir well.

4. Wash the white mushrooms and tear them into small pieces by hand.

5. Add clean water to the pot, add a few slices of ginger, and bring the water to a boil.

6. After the water boils, add the meat slices one by one and cook until the color changes. (This process takes about 2 minutes)

7. Add the white mushrooms and add 1/2 teaspoon of salt.

8. Cook until the white mushrooms become soft and well cooked, turn off the heat and add the chicken essence, add the coriander, and pour in a little sesame oil. (This process takes about 2 minutes)

Tips:
Poetry heart phrase:

1: If you use broth instead of water, the taste will be better, but relatively greasy, which can be based on actual needs.

2: Because the meat slices will roll up when grabbing the sweet potato powder, try to open the meat slices by hand when lowering the pot. Put the pot piece by piece.

3: When grasping the sweet potato powder, do not add water, and slowly grasp it. In this case, after cooking, the sweet potato powder will stick to the meat slices. The meat slices are very tender and smooth, but the soup is clear and will not be turbid. If you add water, it becomes almost water starch, and the cooked soup will be sticky, but the meat slices are not coated with flour.