Shredded pork with pickled mustard 榨菜肉絲

[Ho Kwok Leung]

Shredded pork with pickled mustard

food
Pork tenderloin 200g

seasoning
Fuling pickled mustard 50g
50g green onions
1g salt
Shaoxing wine 10g
Wet starch 10g
100g cooked lard

Cooking methods
1. Cut the pork tenderloin into shreds, put it into a bowl, add refined salt, Shaoxing wine, and wet starch and mix well. Wash the mustard

2. Put the wok on high heat, add oil and heat until it is 60% hot. Add the shredded pork and stir-fry until loose. Add shredded mustard and stir-fry for a few times.
Then add the green onions and stir-fry evenly.

Features
Fuling's specialty mustard is mellow, crispy and tender. When stir-fried with shredded pork, it has a rich aroma and unique flavor.


榨菜肉絲

食材
豬里脊肉200g

調料
涪陵榨菜50g
蔥段50g
鹽1g
紹酒10g
濕澱粉10g
熟豬油100g

烹飪方法
1.將豬里脊肉切成絲，放入碗內，加精鹽、紹酒、濕澱粉拌勻。榨菜洗凈

2.炒鍋置旺火上，下油燒至六成熱，放入肉絲炒散後，加入榨菜絲炒幾下，
再放入蔥段炒勻即成。

特點
涪陵特產榨菜醇香脆嫩，與肉絲合炒，鮮香味濃，別具風味。

[Ho Kwok Leung]

Cooking commentary
Many times recipes are just for reference.
The pickled mustard demonstrated in my video is a reduced-salt version, so the salty taste of the pickled mustard is not too strong. The ratio of pickled shredded pork to salt is 200g to 2g.
When marinating shredded pork, it is best to test the saltiness of mustard. If it is too salty, you can reduce the salt ratio to 200g to 1g.
Or without seasoning, when cooking
Chicken broth is to add flavor to the meat
Oyster sauce is for freshness
Sugar is for neutralization

There are three ways to cook shredded pork:
fry
If fried, the shredded pork will be dryer and less greasy, but the cooking time will be longer.
If your cooking skills are not good, it will be easy to stick to the bottom of the pot.
If you are frying shredded pork, it is recommended to wrap the shredded pork in room temperature cooking oil before frying.
This will reduce the chance of sticking to the bottom of the pan when frying. In addition, the pan must be heated before adding oil.
fry
If you use oil, the production time will be faster, but it will feel a little greasy. The production time will be faster, and the cooking time will be slower.
cooked
If you cook it directly with water, the preparation time will be very fast and there will be no greasy feeling.
Most of them are made in restaurants and tea restaurants in Hong Kong, because they add a large amount of Chencunjiang when pickling.
Cooking it with water is to remove the smell of Chencun berries and the snowy flavor of frozen shredded pork.
Adding shredded pork from Chencunxiang will make the texture more elastic, look fuller, and not feel dry when eaten.

The cooking method depends on your personal preference.

烹飪解說
好多時菜譜都只是參考
我影片示範的榨菜是減鹽版，所以榨菜的鹹味不是太重，醃製肉絲和鹽的比例是200g對2g
醃製肉絲的時候最好試一下榨菜的鹹味，如果鹹味重的話可以將鹽的比例降低到 200g對1g
又或者不作調味，在烹飪的時候
雞湯是為了增加肉的風味
蠔油是為了提鮮
糖是為了中和作用

肉絲的烹飪方法分為三種
煎
如果煎的話，肉絲會比較乾香，沒有什麼油膩感覺，但製作時間會加長
烹飪技術不好的話會容易黐底沾鍋
如果是煎肉絲的話建議，肉絲煎之前，用室溫食用油把肉絲包裹好
這樣煎的時候就會減低黐底沾鍋的機會，另外鍋一定要燒熱才下油。
炸
如果是拉滑油的話，製作時間會加快，但會有一點油膩感覺，製作時間會加快，烹飪難道低
煮熟
如果用水煮直接煮熟的話，製作時間都會很快，沒有什麼油膩感覺
多數都是在香港的酒樓和茶餐廳的做法，因為他們醃製的時候會加入大量食用的陳村梘
用水煮熟的話是為了去掉食用陳村梘的梘味和雪藏肉絲的雪味
加入食用陳村梘的肉絲，口感會比較彈牙，看上去會比較飽滿，食上去沒有乾的感覺

烹飪方法可以看自己的個人喜好選擇