Lotus White Shredded Pork
1.
Lean pork meat, the volume is about 10✕8✕4 cm and the side length is about the same size, one piece
2.
Cut the meat about 3 mm thick and about 8 cm long, add soy sauce, a cap of the mineral water bottle, and knead well.
3.
A cover and a half of sweet potato flour, knead well
4.
Bean sauce, knead a lid or so
5.
The amount of lotus white is right, take off the part with more shots
6.
Cut horizontally about half a centimeter wide, with stems and leaves, and even taste.
7.
Wash once, filter out the water, and set aside
8.
One green onion about 25 cm, about five or six dried chilies, and a moderate amount of ginger and garlic
9.
Green onion, dried chili, cut into one centimeter, ginger and garlic smashed into pieces
10.
Heat oil in a pan, about two to three hundred milliliters of oil
11.
Add meat
12.
With the meat slippery and loose, about 80% of the color will change, just serve it for use
13.
Slippery meat oil
14.
Add ginger, garlic, pepper and dried chili, and stir-fry for about half a minute with the cap of the soy bean paste mineral water bottle.
15.
Stir fry with lotus white silk
16.
Wait for the volume to be reduced by about one-third (it takes about two or three minutes)
17.
Add the loose shredded pork, stir fry the scallions for a minute
18.
Salt (approximately one cap for the mineral water bottle, adjust according to your own taste) appropriate amount, stir fry for about a minute
19.
Turn off the heat, add an appropriate amount of chicken essence, and stir fry at the remaining temperature to taste
20.
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Tips:
1. The meat is marinated in soy sauce, not as greasy as eggs, and more fragrant.
2. The shredded pork should not be too thin, it is easy to grow old, not too thick, and the taste should not be added.
3. If the meat cutter is not good enough, use the frozen method, refer to the frozen method provided by my twice-cooked pork.
4. The slippery meat has water slippery and oil slippery, the water slippery is very light, the oil slippery is more rich. For oily meat, use more oil, otherwise it will stick to the pan.
5. The lotus white silk should not be fried for too long, it is too soft and not tasty, it is better to have a little bit of crispy.
6. Stir-fry the lotus white with high heat, quick-cooking, cut crispy and tender. Use medium heat for the meat, tender and non-stick pan.
7. Many parts of the lower half of the lotus white are suitable for fried shredded pork, with a crisp taste. The upper part is suitable for fried pork slices.
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