Cold Spinach and Shredded Pork Noodles

Method

1. 01

   Step 1

   Prepare the main ingredients and some auxiliary ingredients.

   

2. 02

   Step 2

   Remove the roots from the spinach leaves, and break any overly long leaf stems in half. Wash them thoroughly and blanch them in boiling water (add a few drops of oil to the water). Once just cooked through, soak them in cold water.

   

3. 03

   Step 3

   Cut the pork into strips using a knife.

   

4. 04

   Step 4

   Add cooking wine, light soy sauce, pepper, and cornstarch to the shredded pork, mix well and marinate for 10 minutes.

   

5. 05

   Step 5

   Finely chop dried red chilies, mix with sesame seeds, and place in a heat-resistant container.

   

6. 06

   Step 6

   Heat a small amount of oil in a pan and pour it over the dried red chilies and sesame seeds to release their aroma. Set aside.

   

7. 07

   Step 7

   Cook the glass noodles in hot water until soft, then soak them in cold boiled water.

   

8. 08

   Step 8

   Crack the eggs into a bowl and whisk them with chopsticks.

   

9. 09

   Step 9

   Heat the pan on the stove, add a few drops of oil, swirl the oil evenly in the pan, fry the egg pancake, and then turn off the heat.

   

10. 10

    Step 10

    Turn on the stove, add a little oil to the pan, stir-fry the shredded meat until cooked, then remove from the pan and let it cool.

    

11. 11

    Step 11

    Take a bowl and add oyster sauce, salt, chicken bouillon, sugar, vinegar, sesame oil, a little boiled water, and stir with chopsticks until the granules dissolve.

    

12. 12

    Step 12

    After blanching the spinach, drain and squeeze it dry. Cut the cooked egg crepe into strips. Drain the glass noodles. Chop the cilantro into sections. Mince the garlic. Put all the main ingredients and side ingredients into a mixing bowl.

    

13. 13

    Step 13

    Mix well, plate and serve.