Shredded Pork with Pickled Vegetables
by Flowers bloom into the sea
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Shred the meat, pour cooking wine and starch in a bowl and marinate for a while. Cut the pickled vegetables into 2cm cubes.
2. Cut dried red pepper into small pieces, shred each onion and ginger. (Suggestion: Put more shallots.)
3. Soak the pickled vegetables in water for a while after they are cut. (The pickled vegetables are pickled in their own home. They are very salty, so they soak away a little saltiness.)
4. Squeeze out the water and set aside.
5. Put oil in the wok, the amount is more than usual, and stir-fry the shredded pork at 50% heat.
6. When the shredded pork changes color, pour a spoonful of light soy sauce and continue to fry.
7. After the flavor comes out, add the green onions, ginger, and dried red pepper, stir-fry for a while, add a little water and simmer for a while.
8. Just add chicken essence before serving.
9. Pickled cabbage has a special umami taste and fragrance, which can promote the digestive function of the stomach and intestines, increase appetite, and can be used to appetite and help digestion. Bibimbap or porridge are good.
Tips:Pickled cabbage contains a lot of crude fiber, which is not easy to digest. Children with digestive insufficiency should not eat more.
