Sour and Spicy Mixed Vegetables

Name: Sour and Spicy Mixed Vegetables
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 20g Shiitake mushroom shreds; 40g Pork shreds; 150g Potato vermicelli; 20g carrot strips; 100g squash; 20g Bamboo shoots; 3g pepper; 5g salt; 10g Rice wine; 25g Vinegar; 10g sesame oil; 15g Soy sauce; 5g ginger

by Daughter of heaven

4.8 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

I ran out of food at home. I rummaged through the refrigerator to find some leftovers. I suddenly wanted something hot and sour, so I made this one. I didn’t expect it to be delicious. Try again next time. "

Sour and Spicy Mixed Vegetables

1. Cut the zucchini into small slices, a little thicker, thin and soft, not good in taste.

2. The pork shreds are boiled in a pot of boiling water, then remove them for later use;

3. Heat the wok, pour the sesame oil, and then pour the oil into the vinegar saucepan (about 10g outside the ingredients)

4. After the aroma comes out, pour 1250ml of water. If there is broth, you can use broth. I didn't add boiling water.

5. Add shredded shiitake mushrooms and potato vermicelli and cook for 2 minutes. Add shredded pork, bamboo shoots, carrots, zucchini slices, ginger, soy sauce, salt, pepper, rice wine, and monosodium glutamate, and cook together.

6. Boil until the soup boils, skim the foam, moisten the starch with vinegar, mix the water gorgon, put it in a large soup bowl, and add sesame oil.