Chinese Cuisine

• 来源期刊: 中国与非洲（英文版）
• 年，卷（期）: 2021,（8）
• 所属期刊栏目: Services
• 页码范围: 63
• 页数: 1页
• 语种: 英文

摘要

Ingredients: ? 150g lean pork ? 40g pre-soaked fungus ·100g winter bamboo shoots ? 70g carrots ? Mashed garlic,sliced ginger and garlic stalk as needed Seasonings: ? 3g salt,10ml starchy sauce,5ml cooking wine,3g MSG,and 3ml light soy sauce;baking soda,cooking oil,cornstarch,vinegar and thick broad-bean sauce as needed Directions: 1.Cut the fungus into shreds.Slice the carrots and winter bamboo shoots.Slice the lean pork and further cut into shreds.Add some salt,MSG and baking soda to the shredded pork and stir well.Add some starchy sauce and mix well.Add some cooking oil to preserve for 10 minutes for taste. 2.Add some fresh water in wok and boil up with strong flame,and add salt.Put in prepared carrots,winter bamboo shoots and fungus to boil for 1 minute.Ladle out the boiled materials and drain off the water for later use.Heat up the oil to 40 percent of the boiling temperature in the wok.Put in shredded pork to fry until the flesh turn white and scoop out. 3.Leave some oil in the wok,put in mashed garlic,sliced ginger and garlic stalks and stir fry quickly to enhance flavor.Add in the carrots,winter bamboo shoots and fungus and stir fry evenly.Add in the shredded pork and cooking wine and stir fry well.Add salt,MSG,light soy sauce,thick broad-bean sauce and vinegar and stir fry well.Add some starchy sauce and stir fry quickly and evenly;plate up to finish.