Rice Killer---black Pepper Pork Fillet Egg
1.
Put an egg white (scrambled eggs with the egg yolk) and all the seasonings in A into the shredded pork, stir well and marinate for 15 minutes.
2.
Beat the eggs, add a little cold water and salt. Shred the onion (because I have already cut it before, I didn't show it here~).
3.
Heat scrambled eggs in hot pan. Turn off the fire immediately after the egg has formed.
4.
Fry the eggs into pieces with the remaining warmth (this way the fried eggs are tender and smooth~`hehe~).
5.
In another pan, stir fragrant onions over high heat.
6.
Turn to medium heat and stir-fry shredded pork (medium heat is good~`Otherwise the meat will grow old).
7.
When the shredded pork is white and almost mature, pour the egg and stir fry.
8.
Add two teaspoons of black pepper juice and stir-fry evenly.
9.
Turn off the heat, sprinkle in crushed black pepper, and stir evenly. ok!
10.
It can also be served with lotus leaf cakes and eaten together.
Tips:
①. About scrambled eggs:
I know there are two ways to tender scrambled eggs: add some cold water before frying and sprinkle a few drops of vinegar when frying~`
I always think that vinegar will have a sour taste, so I haven't tried it. But adding a little bit and using the remaining temperature to scramble the eggs, the eggs are really tender~`
②. Remember to change the fire to smaller when frying shredded pork~`It is also to make the meat more tender~`
③. Don’t think I wrote so much...because I’m more verbose...actually it’s really quick and convenient to fry~`
④. Freshly ground black pepper is more fragrant than black pepper powder~ `It is recommended that you can buy this whole piece and give it to the grinder.
⑤. There is no need to add chicken essence or anything to this dish~ `Since the shredded pork has been marinated, the egg has also been added a little salt, so adding some black pepper and black pepper when frying is definitely enough and delicious La!
