Shredded Pork with Carrot Roll

Overview

Beef, carrots, and cabbage are always a perfect match and are also ingredients in borscht. Today I will make a quick stir-fried shredded beef dish, a little Sichuan bean paste, a little sugar, salty, slightly spicy, balanced nutrition, great for rice!

Tags

• hot dishes
• winter recipes
• beef tenderloin
• cabbage
• chicken essence
• cooking wine
• doubanjiang
• egg white
• rapeseed oil
• starch
• white sugar
• carrot
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Soak beef tenderloin in water for 10 minutes, wash and shred, add minced ginger, soy sauce, cooking wine, egg white and mix well, then add starch and mix well;

   

2. 2 Wash the carrots and cut into thin strips;

   

3. 3 Similarly, wash the cabbage and cut into thin strips;

   

4. 4 After the pot is hot, add an appropriate amount of rapeseed oil (a little more can be used). When the pot smokes slightly, turn to the lowest heat, add the bean paste and stir-fry until the red oil and aroma emerge;

   

5. 5 Turn up the heat and stir-fry the shredded beef until it changes color slightly, then remove and control the oil;

   

6. 6 First add the shredded carrots and stir-fry until slightly soft, add the cabbage and stir-fry twice more;

   

7. 7 Finally, add the fried shredded beef, a little salt, sugar and chicken essence, stir-fry evenly and serve.