Sichuan Preserved Vegetables With Shredded Pork
6179
難度
★★★★
5分鐘
分量
4人
材料
做法
Ingredients
|
|
|---|---|
| 50g | Sichuan preserved vegetables |
| 150g | pork shoulder |
| 1 to 2 pcs | red chili pepper |
| 6 pcs | black mushroom |
| 1 tsp | light soy sauce |
| 1 tsp | corn starch |
| 2 tsp | sugar |
 |
做法 |
|---|---|
| 1 | Wash and shred preserved vegetables, soak in cold water for 10 minutes, drain dry. |
| 2 | Soak mushrooms until soft, remove stems, shred and mix with 1 teaspoon of oil. |
| 3 | Deseed and shred chili pepper. |
| 4 | Cut pork into thin stripes, marinate with soy sauce and 1 teaspoon of sugar for 10 minutes and then mix in corn starch. Add 1 teaspoon of oil and mix before cooking. |
| 5 | Heat 2 tablespoons of oil in a wok, stir fry mushrooms over high heat until pungent, add pork and cook until well done, stir in preserved vegetables and chili peppers, add 1 teaspoon of sugar and toss well. |
| 6 | Thicken slightly with corn starch before serving. |
貼士
Do not soak preserved vegetables for too long or the flavor will be lost.
More oil is needed to bring out the flavor of the preserved vegetables.
