After cutting the tenderloin into strips, wash it in water to remove some of the bloody smell and blood stains.
After cleaning, use a paper towel to absorb the moisture first. After washing, add some salt and beat it to make the meat sticky.
Add another egg white, stir well and then add starch.
The tenderloin strips are almost done after they are evenly coated with batter.
Then cut the carrots, fungus and bamboo shoots into thin strips and start cooking them in the frying pan.
"Oh, by the way, I almost forgot the most important sauce for Fish-Fragrant Shredded Pork."
Just as he was about to heat the oil in a pan, Ye Ming suddenly remembered this matter.
Add two spoons of sugar, four spoons of vinegar, one spoon of cooking wine, two spoons of light soy sauce, one spoon of dark soy sauce, a little pepper and sesame oil, and some water starch and mix well.
Boil water and blanch the vegetables first.
It doesn’t take long to blanch, one minute is enough.
Heat oil in a pan. When the oil temperature is about right, you can put the meat in directly. After the meat is stir-fried, make a hole and add a spoonful of bean paste.
Just stir-fry until the oil turns red.
Then add minced ginger and minced garlic and stir-fry until fragrant, then you can add the vegetarian dishes.
After frying for a while, add the prepared sauce.
Stir-fry for a while to coat the ingredients with the sauce.
Finally, add chopped green onions and serve.
After the fish-flavored shredded pork is ready, the pork elbow is stewed for an hour.
After stewing, wipe off the water on the pork elbow and poke some small holes with a fork. Brush it with white vinegar and put it directly into the air fryer and bake at 200 degrees. Remember to turn it over in the middle.
An hour later, the crispy pork elbow is ready.
Pour the prepared pork with preserved vegetables into a bowl and heat it in the microwave. That’s it, and you have a luxurious lunch.
…
(Military training is really uncomfortable...Ahhh! I don't want to do military training!)
(Ask for a reward~)
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