Name: Stir-fried Shredded Pork with Mustard
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Lean Pork; 15og Mustard; 1/4 root carrot; 3, 5s Chives; 1/4 teaspoon salt; 1 tsp Cooking Wine; 1 tsp starch; 1 tablespoon Plain Water; 1 tablespoon Cooking oil; a little Chicken Bouillon Powder; 1 tsp Coarse chili powder

Stir-fried Shredded Pork with Mustard

by Celery

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

The pork is fragrant, the mustard is crispy, and it is good for serving rice and wine. Is there any more grass-rooted appetizer than the fried mustard with shredded pork? "

Stir-fried Shredded Pork with Mustard

1. The pork is sliced first, and then shredded, not too thin, too thin, it will be broken easily, and the taste is not real;

2. Add salt, cooking wine, starch and water;

3. Grab the syrup and marinate for 20 to 30 minutes;

4. Cut the mustard greens into shreds, wash with water, soak and marinate for 20 to 30 minutes;

5. Rinse the soaked mustard shreds again, and squeeze out the water for later use;

6. Cut the carrots into shreds and the chives into sections;

7. Raise the wok, heat the wok and stir-fry the shredded carrots with cool oil until soft;

8. Add pork shreds and continue to stir-fry until the shreds change color;

9. Add shredded mustard and stir-fry evenly;

10. Add chili powder; stir-fry evenly;

11. Add a little chicken essence and stir-fry evenly;

12. Finally, add the shallots, stir-fry evenly, and then.

Tips:
1. The sizing and pickling of pork can not only make the pork more delicious, but also make the pork silky and smooth, with a good taste;

2. Pickled mustard is very salty, so soak it after shredding to remove most of the saltiness;

3. Because salt is used in the marinating, the mustard tuber itself is salty, so there is no need to add salt.