Popular demand! Pickled vegetables with shredded roast duck and pork rice noodle soup. скачать в хорошем качестве

Popular demand! Pickled vegetables with shredded roast duck and pork rice noodle soup.

Ah So has been on a diet for 2 months, lost 10 pounds in 2 months, her dietitian said that she’s been eating good food lately and has to go back to eating clean. She’s allowed to eat pickled vegetables with shredded pork rice noodles soup, but Ah So added shredded roast duck to the noodles 🥳 Step 1 Soak the pickled vegetables in water with a little salt (cut the leaves off) for around 1 to 2 hours, then rinse with clean water. Step 2 Marinate the pork shreds with light soy sauce, dark soy sauce, oyster sauce, sugar, white pepper powder and a bit of stock. Mix well and then add cornstarch, sesame oil and Shaoxing wine. Mix well and marinate for a while. Step 3 After removing the bones and fat, tear the roast duck into shreds or cut them into strips, also cut the skin into strips. Step 4 Wring the water out of the pickled vegetables, and cut the vegetables into pieces. Cut the bird’s eye chilli into pieces. Step 5 Fry the chopped pickled vegetables in wok and add a bit of sesame oil and sugar. Stir well and set the chopped pickled vegetables aside. Step 6 Add oil to a hot wok, fry the pork shreds, add the roast duck shreds and the chopped pickled vegetables, a little oyster sauce, pour the wine onto the wokside, stir fry well, adjust the seasoning, then add the chopped bird’s eye chilli and stir fry. Step 7 Pour a bit of sesame oil into a bowl. Step 8 Cook the rice noodles separately and put them into a bowl. Immediately mix the noodles with sesame oil in the bowl. Drizzle the sauteed pickled vegetables, shredded pork and shredded roast duck on top. Step 9 Boil the soup and pour over the noodles __ Instagram:   / ah_so_good   Facebook:   / sogoodahso