The friend who sees the problem may wonder how Wotou can stir fry and eat. The Wotou with a lot of fiber always makes many friends dislike it, because one of the important reasons why Wotou is not delicious is that the coarse fiber of Wotou makes it very difficult to swallow. In addition, after the Wotou is steamed, the coarse fiber sticks together, which makes it more difficult to cross the throat! Our bowl of fried Wotou can overcome this A puzzle!!!
1. Prepare the raw materials, put the shrimp skin into the container, add the clear water; soak the cooking wine for 5 minutes, drain and control to dry for standby. Five flower sliced meat with cooking wine; draw raw sauce evenly for use, soak dry red pepper in hot water, remove the hot taste, then cut into sections, chopped onion and garlic for use.
2. Refrigerate the overnight Wotou slices for use, do not throw away the broken slag, put them in the pot and fry together.
3. For the initial processing of Wotou, put more oil in the pot. Put in the dried shrimp skin, stir fry until the skin is yellow, then stir fry the onion, then put in the sliced Wotou slices, stir fry until the surface of the Wotou is slightly yellow, then dish out for standby. At this time, there will be more scum. It doesn't matter. Put them together for standby.
4. Put oil in another pot, stir fry onion; red pepper section, stir fry minced pork until it changes color, stir fry cabbage shreds, stir fry until cabbage shreds are half of the volume, and then put into the preliminarily processed wok
5. After putting it into the wok, don't turn the wok, let the water of cabbage silk evaporate by the heat of the pot, and make the wok soft at the same time. After about three minutes, the cabbage water is evaporated and dried, then stir the wok well, sprinkle the garlic powder, and the wok will be out of the pot. The Wotou fried like this is not good at cooking!