Shredded Pork with Cellophane Noodles

Shredded Pork with Cellophane Noodles

　　First, prepare the following ingredients and seasonings: 150g lean pork, 150g onions, 30g soaked wood ear mushrooms. 30g cooked egg skin, 30g cucumber, 30g soaked dried shrimps, 1 tablespoon each of sesame paste and vinegar, and appropriate amounts of sesame oil, cornstarch, soy sauce, garlic, and sesame oil.

　　　　Preparation Steps

　　　　① First, slice the pork into pieces, then cut it into shreds along the grain. Slice the onions into strips. Cut the cilantro stems into sections. Dice the wood ear mushrooms, cucumber, and egg skin into shreds. Mash the garlic into a paste. In a bowl, mix cornstarch and salt to make a thin paste.

　　　　② Add salt and water to the sesame paste to make a thin paste. Mix soy sauce, vinegar, mashed garlic, and sesame oil to make a dressing.

　　　　③ Heat the wok, first stir-fry the pork shreds and onions, then add soy sauce, salt, and cilantro stems and cook until done. Drizzle with sesame oil, transfer to a plate, and this is your 摮慈馑繑 (shredded pork).

　　　　④ Boil water in a pot. Pour the cornstarch paste into a noodle spreader and pull it into cellophane noodles.

　　　　⑤ Cut the cellophane noodles into 5cm-long strips, place them in another dish, and arrange the shredded pork, wood ear mushrooms, cucumber, and egg skin around the edge. Drizzle with the sesame paste dressing and it’s ready to serve！