Stir-fried Shredded Pork with Rice White

Name: Stir-fried Shredded Pork with Rice White
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 75g Pork shreds; 2 Zizania; A handful Edamame; 1 green pepper; a little Green onion ginger; 2 teaspoons Sugar; A teaspoon and a half salt; A teaspoon Chicken Bouillon Powder; A teaspoon liqueur; 1/2 tablespoon Soy sauce; A tablespoon Corn flour; A tablespoon and a half oil; Some water

by sheery's mom

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

We Yangzhou people call Zizania serrata "Gaogua". We remember that when we were young, there were wild water saplings growing everywhere in the small ditches in our hometown. No one had ever eaten it at that time, and I didn’t expect that this humble thing would come on one day. The price of ordinary people's dining table is also higher every year! "

Stir-fried Shredded Pork with Rice White

1. For shredded pork, use wine, soy sauce, cornstarch, and water slurry. Refrigerate for about 20 minutes.

2. Wash the green peppers and wild bamboo shoots from the stalks and cut them into shreds.

3. Heat up the wok, add oil, add green onion and ginger until fragrant.

4. Put in the shredded pork and stir-fry until the color changes, then pick out the green onion and ginger.

5. Put a little more oil in the pot.

6. Pour in washed edamame and stir fry.

7. When the edamame changes color, stir-fry the green pepper shreds and rice white shreds together.

8. Put in shredded pork again.

9. Sprinkle some sugar, salt, and chicken essence to taste.

10. Just stir fry for a while.

Tips:
1. Except for the fried meat first, the edamame should be cooked in advance, otherwise it will not be easy to cook.

2. Pour some boiling water during the frying process. Fresh soup is even better.