How to make shredded pork skin

For you who study and work hard every day, the greatest pleasure is playing and eating. There are many places to play and many places to eat, but few places to eat delicious food. Instead of searching blindly, it is better to do it yourself. Next, I will introduce to you the method of making shredded pork rice noodles.

1. Mung bean starch, salt, water, shredded pork tenderloin, shredded black fungus, shredded shiitake mushrooms, shredded carrots, cabbage strips, onion, ginger, garlic, rice wine, soy sauce, oyster sauce, white pepper, chicken powder, balsamic vinegar, sesame oil, cooking oil, shredded cucumber, shredded green onion, and mustard sauce.

2. Add 1 gram of salt to the mung bean starch and use 250 ml of water to mix the starch into a slurry.

3. Stir the batter vigorously and let it sit for 30 minutes.

4. During this time, prepare the shredded pork into pulp. To prepare the pulp, first sprinkle a little salt into the shredded pork tenderloin.

5. Add white pepper powder, MSG, rice wine and water starch to the shredded pork in turn.

6. Mix the shredded meat with your hands and marinate for 15 minutes.

7. Prepare the utensils for making dough: a pot of boiling water, a basin of cold water, and an eight-inch metal round cake mold. Mine has non-stick coating and is very useful (it would be best if you have a copper spinner at home, but if you don’t have one, you can use a metal flat plate instead).

8. Place the metal plate in a pot of boiling water and preheat for 10 seconds.

9. Then take out and pour in the paste. The paste should not be too thick, about the thickness of a penny.

10. Put the metal plate with the slurry into a pot of boiling water. Do not let the water boil. Use low heat to keep the water at a temperature close to the boiling point. Make the mold float on the water and shake it slightly by hand to keep the slurry evenly thick.

11. When the slurry is slightly solidified and the liquid stops flowing, immediately immerse it in an appropriate amount of boiling water to cook it. When it becomes transparent, take it out and put it into a basin of cold water together with the mold.

12. Soak the mold in cold water and use your hands to peel off the rice paper. Soak the peeled rice paper in cold water for later use. Follow the same method with the remaining batter. This amount of batter can make five eight-inch rice paper sheets. As the picture shows, the rice paper is crystal clear and beautiful, and it is successful.

13. After all the rice noodles are made, remove them from the water and drain.

14. Use a knife to cut the rice noodles into strips or slices of your choice on a sterilized cutting board.

15. Then put it in a deep plate, place cucumber and green onion shreds around the rice noodles and set aside.

16. Heat the wok, add a proper amount of cooking oil, and add the shredded meat.

17. Add chopped green onion, minced ginger and garlic slices and stir-fry.

18. After the scallions, ginger and garlic have become fragrant, add in the shredded wood ear, shiitake mushrooms, carrots and cabbage strips and stir-fry.

19. After stir-frying evenly, add in rice wine and stir-fry evenly, then add in soy sauce and stir-fry evenly, and then pour in appropriate amount of oyster sauce and stir-fry evenly.

20. After stir-frying evenly, sprinkle in a little white pepper powder and chicken powder and stir well. Stir-fry over high heat for a few times, add a few drops of balsamic vinegar, and then thicken with an appropriate amount of water starch.

21. After the sauce has become gelatinized, add a few drops of sesame oil and serve.

22. Use a spoon to make a hole in the middle of the rice noodle skin on the plate, put the fried shredded meat in the middle, then scoop a spoonful of yellow mustard sauce on top and serve.

23. When eating, mix it well with chopsticks and it is ready to eat.

First of all, after reading the instructions for making shredded pork rice noodles, it shows that you are very patient. And this patience will inevitably lead to different achievements in this dish. So, you need to try it quickly while you are young.