Shredded Pork with Ginger
1.
Cut the pork into shreds, add starch, and the bean paste for later use; cut the ginger into shreds and set aside (it is better to buy the long and flat ginger, so that the cut ginger will look better), separate the egg whites, and beat them for a while.
2.
Pour the egg white into the shredded pork and stir well
3.
Heat the pot, add the blended oil
4.
When the oil is 80% hot, add garlic and pepper, stir fry for a while
5.
Stir in the shredded pork and stir fry until the shredded pork turns color
6.
Add ginger shreds and Chaotian pepper shreds, stir fry until the ginger shreds slightly soften, add salt and MSG to turn off the heat and start the pot.
Tips:
1. Because my family eats not so spicy, so I put a little bit less chili peppers. If you can eat spicy ones, you can put a little bit more chili peppers, so that the color will look better when fried. Ginger itself has a spicy taste. If it is not too spicy, you can put a little bit of ginger and do not add chili.
2. Add egg white to the shredded pork in order to make the shredded pork taste more tender. If you prepare the ingredients in advance, you must stir it before frying. I heard from the elders in the family that the meat will not be easily scattered and agglomerate after being marinated for a long time. The meat quality is not so good. But I haven't tried it, and I don't know if this is the case, or don't risk it.
3. The method of frying shredded beef is the same, but you need to add some cooking wine while stirring to remove fishy and freshness.
