How to make shredded pork noodles with snow bamboo shoots, and what are the methods of shredded pork

Bread: 4 (4 servings).

Bamboo shoots 150 grams 200 grams.

Sauerkraut (or pickled cabbage) 100 g.

Lean meat 100 grams.

Salt and white pepper to taste.

Oil, water, water

The preparation of shredded pork noodles with snow bamboo shoots.

Soak the dough in cold water.

Put enough water in a deep pot, wait for the water to boil, put in the soaked noodles, cook and scoop up, dry the water for later use.

Shred the lean meat and marinate it in oil, salt and pepper.

Finely chop the soaked bamboo shoots and set aside.

Put the chopped bamboo shoots in a dry pan and fry to dry the water.

Prepare sauerkraut or pickled cabbage.

Heat the oil in a pan, add the marinated shredded meat (put two-thirds first), and stir-fry.

Then add sauerkraut (or pickled cabbage) and stir-fry, then add bamboo shoots to stir-fry together, and add an appropriate amount of salt to taste. (Sauerkraut and bamboo shoots are also put two-thirds first) stir-fry and set aside.

Stir-fry the remaining shredded pork, sauerkraut, and bamboo shoots as above, then put an appropriate amount of water and boil into a soup. Add salt to the right amount.

Put the noodles on a plate, pour in the soup, and put the fried shredded snow bamboo shoots.

Tips: 1.Once the dough has already boiled, you don't need to cook it for too long, maybe a minute or two after the water is boiled. It's okay if the dough doesn't bubble, and the cooking time is relatively longer.

2.For precautions and processing methods of bamboo shoots, please check the recipe "Braised pork with bamboo shoots".

3.I use sauerkraut with a good flavor, and it should be very easy to buy in the market. If you buy unflavored sauerkraut, you can chop it first, then fry it in dry water; Then add oil and stir-fry peppers, peppercorns, etc. and stir-fry them with sauerkraut, and just adjust the taste.

4.The soup must be sufficient, so you must put enough water when putting water, otherwise it will be gone when poured on the noodles. Also put enough salt, otherwise the noodles will not have a taste.

Preface. Bamboo shoots are available all year round, but only spring and winter shoots taste the best. When cooking, whether it is cold dressing, stir-frying or boiling soup, it is fresh and fragrant, and it is one of the delicacies that people like.

Material. Ingredients: 10g black fungus, 300g noodles, 50g spring shoots, 100g meat;

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of ginger, appropriate amount of chopped green onion, appropriate amount of cooking wine, appropriate amount of white pepper.

Shredded noodles with spring bamboo shoots.

Cut the meat into shreds. Shredded meat, add shredded ginger, salt, cooking wine, white pepper and a little water and mix well.

Add a tablespoon of oil, mix well and marinate for at least 2 hours.

Spring bamboo shoots to get dressed. Wash and cut into thin slices.

Bring hot water to a boil.

Place the sliced bamboo shoots in a pot.

Bring water to a boil, remove and drain.

Wash it with cool water.

Put oil in a pan and stir-fry the bamboo shoots slightly.

Add an appropriate amount of water.

Add the black fungus.

Add salt to taste. When it is boiling to a boil, pour in the marinated shredded meat and spread out.

Once boiling again, reduce the heat to low and cook for about 15 minutes.

Lower the noodles. When the noodles are soft, sprinkle with a little chopped green onion.

Tips: After slicing the spring bamboo shoots, the water can remove the astringency and make the taste better.

Add an appropriate amount of oil to the last step of marinating the shredded meat, which can make the shredded meat more tender.

<> pork shredded Pai Shi Chong, spring dust bamboo shoots shredded (spring bamboo shoots along the long side vertically cut the core of the royal can). Bring the water to a boil in a pot, and then blanch the bamboo shoots (take them out in less than a minute, otherwise the crispness of the bamboo shoots will be affected). Put oil in the pan, stir-fry the shredded meat slightly, and the shredded meat will turn white and then it can be served.

Start another pot, put oil, when the oil temperature is five or six hot, fry the garlic slices slightly twice to make the fragrance, and then put in the blanched bamboo shoots and continue to stir-fry. Then add the shredded meat and continue to fry without frying for a long time. If you feel that the bamboo shoots are ripe, you can put in the snow cabbage and continue to fry (the snow cabbage must be put in the back, it will be soft and rotten if you put it too early).

Put a little salt (depending on the saltiness of the cabbage itself), and personally like to put a little sugar to enhance the umami. Add the chopped green onions, stir-fry a few times, turn off the heat and serve.