Chrysanthemum Pork

Name: Chrysanthemum Pork
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 200 g pork tenderloin (washed, tendons removed, cut into thin shreds, the thinner the better); 25 g canned bamboo shoots (cut into thin shreds); 15 g cellophane noodles (cut into 3-inch segments with scissors, tied at the middle with a thin string); 1 egg white; 500 g soybean oil (actual usage 100 g); 30 g soy sauce; 2.5 g fine salt; 2 g MSG; 35 g starch (soaked in clean water); 15 g cooking wine; 15 g spicy bean paste; 10 g sesame oil; 150 ml chicken broth

Shredded pork tenderloin is paired with bamboo shoot strips, with vermicelli bundled into a chrysanthemum shape and finished with sauce. The dish offers an attractive presentation, tender pork, and a fresh, fragrant flavor.

30 min

Easy

0 favorites

Ingredients

pork tenderloin (washed, tendons removed, cut into thin shreds, the thinner the better) 200 g

canned bamboo shoots (cut into thin shreds) 25 g

cellophane noodles (cut into 3-inch segments with scissors, tied at the middle with a thin string) 15 g

egg white 1

soybean oil (actual usage 100 g) 500 g

soy sauce 30 g

fine salt 2.5 g

MSG 2 g

starch (soaked in clean water) 35 g

cooking wine 15 g

spicy bean paste 15 g

sesame oil 10 g

chicken broth 150 ml

Instructions

Prepare the Ingredients

Wash the pork tenderloin, remove the tendons, and cut it into thin shreds—the thinner the better. Cut the canned bamboo shoots into similar thin shreds. Use scissors to cut the cellophane noodles into 3-inch segments and tie each bundle at the middle with a thin string. Soak the starch in clean water. Marinate the pork shreds with egg white, water starch (ratio 1:1), and fine salt, and set aside.

Sear the Pork Shreds

Heat a wok over high heat and pour in the soybean oil. When the oil reaches about 60% hot, add the pork shreds and separate them quickly with chopsticks. Then pour them into a colander to drain, and pour the remaining oil back into the oil jar.