kattyanneru Time required : 35minutes
How to make pork ginger that doesn't harden ♪ Shredded meat ver ｜ Baba rice <Robert> Baba's Kitchen's recipe transcriptionお気に入りに追加
- Shredded pork : 250g
- 玉ねぎ : 1/2個
- 生姜 : 10g
- キャベツ : 適量
- めんつゆ : 大さじ1
- 水 : 大さじ1
- 片栗粉 : 小さじ1/2
- 黒こしょう : 少々
Wash the cabbage, cut into julienne and drain.
Cut the ginger into small pieces with the skin still attached.
Cut the onions so that the fibers are cut off.
Shred pork into small pieces.
Fry the ingredients
Heat a frying pan over medium heat, add 1 onion, and fry until browned.
Add the shredded pork and ginger from 1 and fry while loosening.
Adjust the taste
Add mentsuyu to a bowl containing potato starch and mix.
In addition to 2, familiarize.
Turn off the heat and sprinkle with black pepper.
・ Cabbage will last a long time if you pierce the core with a toothpick or cut off the core.
・ By chopping the pork into small pieces, it becomes soft and fits well with ginger.
・ If you add a small amount of water or cooking liquor when frying, the meat will come loose easily.
・ In the video, mentsuyu that is twice as concentrated is used.
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