Method:Frying





Raw material

The pickled mustard tuber 300 grams, the fine pork 200 grams, do the hot pepper, the coriander section, the monosodium glutamate, to live pull out, the garlic end, the peanut oil, the cooking wine, the sesame oil respectively right amount.


Procedure

1st, the pickled mustard tuber cleaning cuts the silk, the water used pours into, the pork cuts the silk, does the hot pepper to cut the silk, the coriander cuts the section.
2nd, in the pot the water boils, gets down enters the pickled mustard tuber silk clear water to fish.
3rd, in the pot the oil injection burns the heat, gets down enters the garlic end, the hot pepper silk to fry the fragrance, under enters the shredded meat to fry again to the whitening, boils the cooking wine, to live pulls out, joins the pickled mustard tuber silk with to fry the moment, scatters into the coriander section, the monosodium glutamate, drenches the sesame oil to leave the pot then.


Characteristic

Fresh spicy crisp and tender.


Cooking secret

Certainly must soak the pickled mustard tuber silk salt taste, is not suitable is too salty.

Please avoid eating too much Fat and Calories to keep fit and lose your weight.