How to make shredded lean meat in cold dishes of Northeast cuisine?

The favorite cold dish is the northeast home-cooked cold dish, which can be said to range from snacks to big dishes, and the taste is mainly sweet and sour. In the Northeast Hotel, it is a dish with a very high order rate. Speaking of shredded pork inside, it is essential. Mainly plays a role in enhancing fragrance. If you don't put shredded pork, the taste of cold dishes will not be so rich.

Let's talk about the making process of this cold dish.

1, prepare tenderloin and cut it into shredded pork, add cooking wine, pepper, a little egg white and a little starch, and marinate it evenly for 10 minute, so that the fried shredded pork tastes smoother and tender. Take a pot, add a little oil, add shredded pork, stir-fry over low heat, add a little chopped green onion, add a little soy sauce to enhance the color, and add a little essence. In this way, the cold dish and shredded pork are ready.

2. Shredded cabbage, dried bean curd, shredded cucumber, shredded carrot, scalded vermicelli (which can also be replaced by rapier), and fried dried pepper.

3. Start stirring: pour all the above raw materials into the pot, add minced garlic, coriander, a little salt, vegetarian food, more sugar and mature vinegar, and the ratio of sugar to vinegar is 1: 1. A little seafood soy sauce and a little sesame oil. Grab it gently and serve. A sweet and sour northeast cold dish is ready.

The shredded lean meat in cold dishes in Northeast China is called meat hat in Northeast China.

Here, let's talk. Some people like to eat dishes mixed with shredded pork, while others like the crispy taste of fried pork. Let's talk about the practice of these two kinds of shredded pork respectively.

The first kind, shredded pork.

Select pork tenderloin, shred with a knife, add soy sauce, cooking wine, salt, pepper and starch, and marinate for 10 minute;

Heat the pan until there is no water, pour out the lubricating oil, then cool the oil, add the shredded pork, stir fry and change color, and then take out the pan;

The second type, "oily"

Select pork belly, cut it into shreds or diced pork with a knife, heat it in a pan until there is no water, pour out lubricating oil, then cool it with oil, add shredded pork/diced pork and stir-fry the oil in the meat until the shredded pork/diced pork is dry, add a proper amount of minced garlic and pepper, pour in a spoonful of soy sauce, and stir well to serve.