Sauce-flavored Rice White Pork Shreds

Name: Sauce-flavored Rice White Pork Shreds
Total time: 10 min
Yield: 4
Cuisine: Chinese
Ingredients: 350g Zizania; 150g Pork shreds; 2 tbsp oil; 1 teaspoon Rice wine; 1 teaspoon salt; 1 teaspoon Corn flour; 1 tbsp Pixian Doubanjiang; 2 tbsp Water starch

by Xianger Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

4

Water bamboo is generally suitable for pairing with meat, and the taste of water bamboo after absorbing the fat will become more tender. This dish is paired with rice white and pork shreds. I used Pixian bean paste for seasoning. With the flavor of the sauce, it greatly enhances the flavor of the dishes. It is delicious and appetizing.

Ingredients

350g Zizania
150g Pork Shreds
2 tbsp Oil
1 teaspoon Rice Wine
1 teaspoon Salt
1 teaspoon Corn Flour
1 tbsp Pixian Doubanjiang
2 tbsp Water Starch

Sauce-flavored Rice White Pork Shreds

1. Remove the shell and wash the bamboo shoots. Wash the pork and cut into shreds. Add 1 teaspoon of light soy sauce, 1 teaspoon of rice wine and 1 teaspoon of cornstarch, and let it sit for 20 minutes.

Sauce-flavored Rice White Pork Shreds recipe

2. Cut the wild bamboo shoots into thin slices and then cut into filaments, then wash and control water

3. Prepare water starch, chopped green onion and bean paste

4. Pour the oil into the hot pan, and stir-fry the pork shreds in the pan until the color changes.

5. Leave the oil in the pot, add the bean paste and stir-fry on a low heat to create a fragrance, otherwise it will burnt

6. Then put the rice white silk into the pot and stir-fry until it changes color, then add salt to taste. The Pixian bean paste has a salty taste. You can try the taste with a piece of rice white and add salt to adjust it.