|Spice it up if you can, but not if you can’t.|
light soy sauce
How to Make Shredded Pickle Pork / Covered Rice
Have materials ready, Figure 4.
Starch and water (starch + water + soy sauce)
A little oil, fry the shredded pork in a pan
Stir-fry the meat until it turns white, add some water and boil for a while (not too much water). Smother dry.
Add the shallots and millet spices and stir-fry to aroma.
Add the pickles and continue to turn them over.
Pour in the starchy water (1 tbsp starch + water + soy sauce), don’t add more soy sauce as the pickles themselves have a salty taste.
Bring to a boil over low heat.
Serve and pour over the rice. Delicious shredded pork with pickles over rice.