🟢材料：
瘦肉 200 克
四川榨菜 1 個，300 克
薑、蒜頭 適量
鹽 1 茶匙 (浸榨菜用)
紹興酒 1⅓ 湯匙
糖 適量
生抽1/2茶匙
澱粉1/2茶匙
芝麻油、胡椒粉、油 適量
🟢做法：
1️⃣ 將榨菜洗淨去除老纖維，切成絲。放入大碗中，加入 1 茶匙鹽，用水浸泡 45 分鐘到 1 小時，讓它盡快變淡。
2️⃣ 豬肉洗淨切成絲，加入少許薑米、蒜蓉、1/2茶匙糖、1 茶匙紹興酒、1/2茶匙生抽、少許胡椒粉、1/2茶匙澱粉和適量的油，拌勻醃半小時。
3️⃣ 將浸泡過的榨菜洗淨，測試鹹味是否適中，如果還是太鹹的話，再浸泡幾分鐘。用白鑊把榨菜炒乾水，炒至乾水後下適量糖，翻炒均勻後盛出備用。
4️⃣ 熱鍋下油，下肉絲爆炒，灒入 1 湯匙紹興酒，盖鍋蓋煮 1 分鐘，豬肉熟透加入榨菜翻炒均勻，最後加入適量的芝麻油即可。
🟢Ingredients:
Lean meat - 200g
Pickled mustard tuber (Sichuan-style) - 1 piece, 300g
Ginger, garlic - as needed
Salt - 1 teaspoon (for soaking preserved vegetable)
Shaoxing wine - 1⅓ tablespoons
Sugar - as needed
Light soy sauce - ½ teaspoon
Cornstarch - ½ teaspoon
Sesame oil, white pepper powder, oil - as needed
🟢Cooking Directions:
1️⃣ Wash the pickled mustard tuber, remove the old fibers, and shred it. Put it in a large bowl, add 1 tsp of salt, soak it in water for 45 minutes to 1 hour to help reduce the saltiness.
2️⃣ Wash the lean pork and shred it. Add some ginger, garlic, 1/2 tsp of sugar, 1 tsp of Shaoxing wine, 1/2 tsp of soy sauce, a little white pepper powder, 1/2 tsp of cornstarch, and a suitable amount of oil. Mix well and marinate for half an hour.
3️⃣ Wash the soaked pickled mustard tuber and taste to see if the saltiness is appropriate. If it is still too salty, soak it for a few more minutes. Heat a dry wok and stir-fry the pickled mustard tuber until the water dries up. Add an appropriate amount of sugar and stir-fry evenly. Scoop out and set aside.
4️⃣ Heat the wok with oil and stir-fry the pork shreds. Sprinkle 1 tbsp of Shaoxing wine and cover the wok for 1 minute. When the pork is cooked, add the pickled mustard tuber and stir-fry evenly. Finally, add an appropriate amount of sesame oil. Serve hot.
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21 мар 2020
