Ingredients
150 g lean pork, 100 g tofu skin, 50 g cucumber, 10 g dried shrimp.
Seasonings
Peanut oil, salt, soy sauce, vinegar, sesame oil, MSG, and garlic, all to taste.
Instructions
1. Rinse the lean pork, cut it into shreds, heat a wok over high heat, add peanut oil, and when the oil is hot and smoking, add the pork shreds, quickly stir-fry to separate, and once the pork changes color, add soy sauce, stir-fry a few more times, remove the wok from the heat, and transfer to a small bowl.
2. Rinse the tofu skin, cut into shreds, blanch in boiling water, then drain well; wash the cucumber, rinse with cool boiled water, cut into shreds, and place in a small bowl; soak the dried shrimp in warm water until softened, drain, and scatter on top; peel the garlic, mash into a paste, then combine with salt, vinegar, sesame oil, and MSG to make a dressing, pour over the mixture in the bowl, toss well, and arrange on a plate. This dish is colorful, delicious, and appetizing, rich in animal protein, soy protein, minerals such as calcium, iron, and zinc, as well as vitamin B2 and niacin.