Shredded Pork

by Yoha Kitchen

4.6 (1)

Favorite

1

Difficulty

Easy

Time

5m

Serving

2

Takecai is also called moss vegetable here. It grows close to the ground and goes on the market in winter. It is rich in dietary fiber and generally needs to be blanched before processing.

Ingredients

400g Wu Cai
50g Pork
1 tbsp Peanut Oil
2g Salt

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a little Chopped Green Onion
1 teaspoon Cooking Wine

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1 teaspoon Soy Sauce

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a little Dry Starch

Shredded Pork

1. This is Tascaica, also called moss. It is very big, like a flower.

2. Remove the old leaves and roots, and wash them after soaking

3. Put water in a pot to boil, put a little salt in the water, and blanch the taikecai

4. Cook for a while and fish out

5. Pork shreds

6. Use light soy sauce, cooking wine, and dry starch to mix well

7. Put the right amount of oil in the wok, add the chopped green onion to burst the fragrance

8. Put in shredded pork

9. Stir fry quickly until it changes color

10. Tumbled vegetables after being blanched

11. Stir-fry evenly, stir-fry for a while, add appropriate amount of salt to taste, and you can start the pan

Tips:
The taikecai must be blanched, and it will be out of the pot soon after frying.

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