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1
Peel a potato and cut into small pieces. -
2
Peel some carrots and cut into small pieces, thaw the red ginseng in advance and cut into small pieces. -
3
Heat a wok, add an appropriate amount of vegetable oil, add potatoes and carrots and stir-fry for a few times. -
4
Add a little cooking wine and an appropriate amount of water to the pot and cook over medium heat for a while. -
5
Simmer some rice in advance and make a simple pig-shaped rice ball at this time. First use plastic wrap to ball some rice to tidy up the shape. -
6
Then use carrots to cut out the pig’s nose, ears and trotters, and then use seaweed to cut out the eyes and nostrils and install them separately. -
7
When the potatoes in the pot are cooked, add a small piece of curry cubes and a little salt according to your taste. -
8
Continue to cook until the curry is completely melted. -
9
Add red ginseng. -
10
Turn off the heat after the soup has thickened. -
11
Cut the pork tenderloin into strips in advance, add a little cooking wine, light soy sauce, salt, sugar, andMix pepper, vegetable oil and ginger slices and marinate for a while. -
12
Prepare some dry starch, egg liquid and bread crumbs. Roll the tenderloin in the starch first to make it covered with dry starch. -
13
Then roll it in the egg liquid again. -
14
Finally, dip in bread crumbs. -
15
Add vegetable oil to the pot and heat until cooked. -
16
Control the oil and remove it for later use. -
17
Put the curry red ginseng potatoes in a slightly smaller container and put them on a plate. Place the pig rice balls, put the fried pork fillets on the plate, and garnish with cucumbers. That's it. -
18
Finished product picture
Tips
1. The red ginseng I bought is cooked, so I just put it in and cook it for a while. If it is cooked for too long, it will taste bad.
2. When frying the pork fillet, pay attention to the heat to avoid burning it.