Ingredients: 500 grams of fat and lean pork, 1 kilogram of water-fat kelp. 60 grams of cooking oil, 50 grams of soy sauce, 8 grams of refined salt, 5 grams of sugar, green onions, ginger and Zhuge grams, 75 grams of water starch.
Practice steps:
1. Wash the kelp, cut into filaments, put it in a pot and steam for 15 minutes. After the kelp is soft and rotten, take it out and set aside.
2. Wash and pinch the moderately fat pork with clean water and cut into shredded pork.
3. Put the oil in the pot, add the shredded pork after heating, stir-fry for 1-2 minutes over a strong fire, add the chopped green onion, ginger, and soy sauce, stir evenly, add the shredded kelp, water (to the degree of the kelp), refined salt, and then Stir-fry for 1-2 minutes, thicken and serve. The key to production: the kelp must be thoroughly steamed, and the kelp shreds must not be cut too long.
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