Shredded Pork and Bean Curd with Garlic Moss

Overview

Garlic moss in early spring is very fresh and tender, crispy when eaten raw, and not spicy. Its moisture and nutrients are excellent as seasonal vegetables. Coupled with lean meat and dried tofu skin, the organic combination of the three can infinitely satisfy the taste buds of foodies.

Tags

• private kitchen
• balsamic vinegar
• black fungus
• cooking wine
• lean pork
• shredded ginger
• shredded green onions
• starch
• tofu skin
• white sugar
• wolfberry
• garlic moss
• salt
• soy sauce

Ingredients

Steps

1. 1 Cut garlic into sections.

   

2. 2 Boil the water, add appropriate amount of salt and mix well to taste.

   

3. 3 Arrange them neatly on the plate.

   

4. 4 Use salt, egg white, starch, and water to starch the shredded pork.

   

5. 5 Fry until the shredded meat turns white and remove.

   

6. 6 Put base oil in the wok, add shredded pork, cooking wine, balsamic vinegar, salt, sugar and water and stir-fry.

   

7. 7 Add shredded green onion, ginger, black fungus and wolfberry.

   

8. 8 Fry over high heat for one minute.

   

9. 9 Add water starch to thicken.

   

10. 10 Transfer to a garlic plate.

    

11. 11 Cut the tofu skin into cubes and place on a plate.

    

12. 12 Roll the shredded pork with garlic moss into the tofu skin.

    

13. 13 The delicious shredded pork and bean skin rolls with garlic sauce are ready to eat!