Ingredients for Pork Shreds with Pickled Cabbage Rice Bowl: Main ingredients: 200g pork shreds, 1 pack of pickled cabbage. Auxiliary ingredients: 200g lettuce. Marinade for meat: half a teaspoon of salt, half a teaspoon of sugar, 2 tablespoons of ginger and scallion water, 1 teaspoon of starch, an appropriate amount of cooking oil. Bowl sauce: a pinch of white pepper, half a teaspoon of sugar, 1 tablespoon of light soy sauce, half a tablespoon of rice wine. Thickening: an appropriate amount of cornstarch.
Method for making Pork Shreds with Pickled Cabbage Rice Bowl: Step 1: Add the first three marinade ingredients to the pork shreds and mix well until sticky, then add starch and mix well, finally seal with oil. Step 2: Heat the pan with cold oil, when it’s 40% hot, stir-fry the pork shreds until they change color. Step 3: Add pickled cabbage shreds and pour in the bowl sauce, stir well. Step 4: Add lettuce shreds and stir-fry, thicken before removing from heat, and mix evenly. Step 5: Serve over rice. Cooking Tips for Pork Shreds with Pickled Cabbage Rice Bowl: There are tricks to making delicious dishes, and I have little tricks for each of my dishes. You can search for ‘Shandong Cuisine’ to directly view my recipes!
