Ingredients: porkloin, 75 grams, radish vermicelli 150 grams, onion 75 grams,coriander stems 15 grams, water-soaked wood ear mushrooms 40 grams,cilantrohollow stems 15 grams,mushroom strips 40 grams,egg sheet 50 grams, Chinese cabbage50 grams,cucumber 50 grams, dried shrimp 40 grams,soy sauce 15 grams,sodium chloride 4 grams,monosodium glutamate 2 grams, garlic paste 15 grams, sesame paste 25 grams, cilantro 15 grams,vinegar 10 grams,peanut oil 25 grams, aromatic oil 6 grams.Making: cut the pork loin, onion, wood ear mushrooms,carrot, cucumber, egg sheet into fine strips. Cut the coriander stems into 3 cm long pieces, part of the carrot into moon-shaped slices, and some cucumber peel into small rhombus shapes.Cut the potato vermicelli into 1 cm wide strips, place them evenly in a round plate.Then arrange cucumber strips, egg sheet strips, carrot strips, wood ear mushroom strips around the potato vermicelli from the outer edge to the center. Sprinkle dried shrimp on some cucumber strips, decorate the rim with moon-shaped carrot slices and small rhombus cucumber peels.Mix sesame paste with water and sodium chloride into a thin paste.Then add soy sauce, monosodium glutamate, vinegar, peanut oil, garlic paste, cilantro, mix well in a bowl.Heat 25 grams of peanut oil in a wok over medium heat until it's five-fifths heated, add pork strips and stir-fry until half-cooked. Add onion strips and stir-fry, then add sodium chloride and coriander stems, continue cooking until fully cooked. Drizzle with aromatic oil and serve in the plate. Place this small bowl in the center of the large round plate filled with potato vermicelli. Serve after mixing the prepared sauce over the potato vermicelli, eat alone or mixed with pork strips.Characteristics: white translucent color, cool and soft texture, light and delicious taste.
Method: Cut tenderloin pork, onion, black fungus, carrot, cucumber, and omelette wrapper into fine threads.Cut coriander stems into 3 cm segments, cut part of the carrot into crescent shapes, and cut small rhombus-shaped pieces from part of the cucumber peel.Cut tofu skin into strips 1 cm wide and place them evenly on a round plate.divideCellophane noodlesare also cut into 1 cm wide strips and placed next to the tofu skin on the plate.Arrange cucumber threads, omelette wrapper threads, carrot threads, and black fungus around the cellophane noodles from the outside inward. Garnish the cucumber threads with sea prawns, and decorate the edges of the plate with crescent-shaped carrot slices and small rhombus-shaped cucumber pieces.Mix sesame paste with water to a thin consistency, then add soy sauce, MSG, vinegar oil, garlic paste, and coriander.Combine well and place in a bowl.Heat 25 grams of peanut oil in a wok over medium heat until it's about five-sixths hot. Add pork threads and stir-fry until half-cooked. Add onion threads, soy sauce, and coriander stems, then add salt and cook until fully cooked. Pour in some cooking oil to finish and serve the meat on a small dish placed in the center of the large plate with cellophane noodles. Serve by pouring the prepared dressing over the cellophane noodles upon table service; it can be eaten either alone or mixed with the pork threads.
Characteristics: White, transparent, refreshing, soft and tender, mild and pleasant to taste.