Homemade shredded pork with chives

Chinese chives are actually a modified variety of leek. They appear yellow because they do not receive enough sunlight. Compared with leeks, leeks are milder in nature and taste more tender. It is for this reason that there are different ways to cook leeks. The best way to cook them is to stir-fry them with meat, which can better bring out their nutrients. So today let’s learn how to cook shredded pork with leeks.

Method 1

Introduction

One of the traditional home-cooked dishes, it is very simple. Note that the shredded pork should be half fat and half lean, and the pork should be seasoned with bean powder. The leeks should not be fried for too long, and should be removed from the pan as soon as they are cooked through.

Material

100g leek, 150g lean meat, 100g fat, 50g vegetable oil, 5g salt, 20g bean paste, 3g soy sauce, 5g soy flour, 3g MSG

practice

1. Cut the two kinds of meat into shreds and mix them; add soybean powder and marinate with salt for 5 minutes; cut the leek into 2 cm long sections and set aside.

2. Place the pan on high heat; heat oil until 90% hot; add shredded pork and stir-fry until it changes color; add bean paste and soy sauce for coloring and stir-fry for 2 minutes; add leeks and stir-fry for 1 minute; add MSG and stir well before serving. Remember to keep the fire high to make the dish taste fresher.

Method 2

Material

350 grams of lean pork, 150 grams of leeks, 1 egg white, 5 grams each of red pepper and coriander, 3 grams each of refined salt and chicken essence, 1 gram of MSG, 0.15 grams of pepper, 25 grams of wet starch, 10 grams of sesame oil, and 1000 grams of oil.

practice

1. Cut the chives into sections. Cut the red pepper into shreds. Chop cilantro into small pieces. Cut the pork into even strips.

2. Mix the shredded pork with 1 gram of refined salt, egg white and 15 grams of wet starch, then fry in 40% hot oil and pour into a colander.

3. Put 50 grams of oil in the pot and stir-fry the leeks.

4. Add the minced pork, red pepper, salt and chicken stock, stir well, add MSG, thicken with wet starch, add sesame oil, pepper and coriander, stir well, and serve.

Tips

Features

Fresh, tender and smooth, salty and light.

Operation Tips

The knife skills should be even and the stir-fry should be done quickly over high heat.