Simple Kwai, good nutrition, taste! Easy to start, high success rate, who eat who knows
400g pig spine
100g yellow plum sauce
50g sweet flour sauce
2 dried tofu slices
Half a carrot
Appropriate amount of coriander
1 egg white
1 tsp sugar
Right amount of white pepper,
Appropriate amount of cooking wine, soy sauce, starch
Proper fuel consumption
Step 1Preparation of materials
Step 2Shred the tenderloin, add egg white, 2 tbsp starch, 2 tbsp cooking wine, a little salt and pepper. Stir well and refrigerate for 20 minutes.
Step 3Rub carrot silk, shallot, coriander wash, originally planned to use cucumber, the result forgot to buy. You can also put your favorite vegetables for use.
Step 4Take a piece of dried bean curd skin, add shallot, shredded carrot and coriander in the middle, and roll into a round roll\ N oblique cut a knife to head to tail, about 2 cm oblique cut a knife. After cutting, put it on the plate and set it aside
Step 5Set shape
Step 6Prepare the sauce, take an empty bowl, add 1 tbsp sugar, 1 tbsp soy sauce, 1 tbsp oyster sauce, 2 tbsp water, 100g Bazhen yellow plum sauce, 50g sweet flour sauce, stir well.
Step 7Heat the oil in a hot pan and put in the pickled shredded meat
Step 8Use chopsticks to continuously stir fry until all the shredded meat is discolored. Add scallion, stir fry to get the flavor, and pour in the sauce
Step 9Bring the sauce to a boil over high heat, add 2 spoonfuls of water starch, take the sauce out of the pot and shake the plate. Let's go. The sweet and sour Beijing sauce shredded meat is ready. It's really delicious...