Shepherd's purse with shredded pork and tofu soup-You Are Foodie

By Constance
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Shepherd's purse with shredded pork and tofu soup

1. wash shepherd's purse in cold water, remove it and cut it into fine powder;2. cut the tender tofu into small pieces, blanch it in a boiling pot, remove it and drain it for standby;3. put pork shreds in a bowl, add an appropriate amount of salt, monosodium glutamate and wet starch, mix well and size up;4. wash the shallots and ginger, cut them into sections and slices respectively for standby;5. put the frying pan on a high fire, add lard and heat it until 60%, add scallion and ginger slices and saute until fragrant;6. immediately put pork shreds into the pot to scatter, add cooking wine, stir fry for several times, take out the pot and put them in a bowl for standby;7. decant the remaining oil in the bowl into the frying pan for heating, pick up the scallions and ginger slices, and then pour in the shepherd's purse powder to stir fry;8. add bean curd, shredded pork, salt, sugar and an appropriate amount of cold water, and add MSG after boiling;9. add 30g of wet starch (15g of starch and water) to thicken, sprinkle with sesame oil and pepper, then serve.10. if you like bamboo shoots, you can put some cooked bamboo shoots, which is more delicious!

Main Ingredients

Auxiliary Ingredients

Step 1 . 1. Wash shepherd's purse in cold water, remove and cut into fine powder;

Step 2 . 2. Cut the tender tofu into small pieces, put it into a boiling pot, blanch it, remove it and drain it for use;

Step 3 . 3. Put pork shreds in a bowl, add some salt, monosodium glutamate and wet starch, and mix well for sizing;

Step 4 . 4. Wash the scallions and ginger, cut them into sections and slices respectively for standby;

Step 5 . 5. Put the frying pan on the high fire, add lard and burn it to 60%, then add scallions and ginger slices to fry until fragrant;

Step 6 . 6. Immediately add pork thin shreds, stir in cooking wine, stir for several times, and then put them into a bowl for standby;

Step 7 . 7. Decant the remaining oil in the bowl into a frying pan, heat it, remove the scallions and ginger slices, and then add the shepherd's purse powder to stir fry;

Step 8 . 8. Add bean curd, pork shreds, salt, sugar and some cold water, and mix in monosodium glutamate after boiling;

Step 9 . Then use 30 grams of wet starch (15 grams of starch with water) to hook into a thin thicken, pour sesame oil, sprinkle pepper, and serve.

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