Northeast Big Lift

Name: Northeast Big Lift
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 100g Pull up; Some Cucumber; 300g Pork tenderloin; 2 pcs egg; Some potato; Some carrot; Some Black Fungus; Some onion; Some Red pepper

by Yuan Mi Mi

5.0 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

3

Ingredients: 100 grams of large peeling. Accessories: 300 grams of pork tenderloin, 2 eggs, appropriate amount of potatoes, appropriate amount of carrots, appropriate amount of black fungus, appropriate amount of onion, appropriate amount of cucumber, appropriate amount of red pepper. Seasoning: appropriate amount of coriander, appropriate amount of green onions, 10 star anise, 20 dried chilies, 1 small handful of cloves, 1 small handful of Chinese pepper, 2 tablespoons of Northeast soybean paste, 2 tablespoons of sweet noodle sauce, 2 teaspoons of soy sauce, 2 tablespoons of water, 1 sesame oil Tbsp, 1 tbsp cornstarch, 1 tsp sugar.

Ingredients

100g Pull Up
Some Cucumber
300g Pork Tenderloin
2 pcs Egg
Some Potato
Some Carrot
Some Black Fungus
Some Onion
Some Red Pepper

Northeast Big Lift

1. Prepare materials

2. Prepare various aniseed ingredients (wash and wipe dry water)

3. Put an appropriate amount of oil and cold oil into the pot and put in various aniseed ingredients except dried chilies. Slowly develop the aroma through medium heat. Then add dried chilies until it turns a little darker. Lift the pot and strain out the spice oil for later use. (Be careful not to burn off, you can make more, stir-fry or cold dressing is easy to use)

4. Cut pork tenderloin into thin strips, add 1 tbsp Northeast soybean paste, 1 tbsp sweet noodle sauce, 1 tsp soy sauce, 1 tbsp water, 1 tbsp sesame oil, 2/1 egg liquid, 1 tbsp cornstarch

5. Mix well and marinate for a while

6. Take an empty bowl, add 1 tablespoon Northeast soybean paste, 1 tablespoon sweet noodle sauce, 1 tablespoon water, 1 teaspoon soy sauce, 1 teaspoon sugar, mix well and set aside

7. Soak the skin in water and boil it in boiling water. Add 1 tablespoon of refined spice oil and mix well for later use. Shred all the vegetables (carrots, potatoes, black fungus should be blanched), drained in ice water and set aside

8. Double the oil than usual for stir-frying, add the shredded pork over the oil, take out half-cooked, and filter for later use