Rouwei Bean Curd
Overview
This dish is entirely to use up the lean pork that has been stored at home for a while. It has been stored in the refrigerator and freezer for several days, but I just don’t know how to eat it. My mother had bought a pack of fried pork chop seasoning before, which came in handy. She cut the pork into strips, wrapped it in the seasoning, and fried it in a pan. It was crispy and tender, especially delicious. However, you can only eat this kind of condiment once in a while. Too much of it is not healthy.
Tags
Ingredients
Steps
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Main materials. (Dried shiitake mushrooms and yuba are soaked in water in advance, I forgot to take pictures)
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Cut the pork into thicker shreds.
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Pour in the fried pork cutlet seasoning and a little cooking wine, mix well, and marinate for 15 minutes.
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Pour a little more oil into the wok than usual for cooking, and heat until 7 minutes hot.
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Pour in the marinated shredded pork and fry slowly over low heat until cooked, then turn on high heat and fry again. This will make the fried shredded pork crispy on the outside and soft on the inside. It tastes particularly good.
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Take out the fried shredded pork and place on a plate for later use.
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Soak the soft yuba and cut into sections.
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Cut the mushrooms into slices.
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Leave a little oil in the wok and heat. Add the mushrooms and stir-fry.
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Pour in the yuba and stir-fry evenly.
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Pour in a little water and bring to a boil over high heat.
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Finally, add an appropriate amount of salt to taste and turn to high heat to reduce the juice.
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Pour the fried yuba and shiitake mushrooms onto a plate and enjoy.
