Minced corn(sui rou yu mi )

Minced corn

Introduction:

"I remember when I went to university in Nanning, the most popular one in the school canteen was the minced meat and corn. Maybe it was because there was more meat in this dish, and maybe the side dish was sweet and delicious, but I think the most unforgettable thing was the smell that made people lick their nose! This dish may only be tasted by friends who grew up or stayed in Guangxi. Very classic Guangxi cuisine

Production steps:

Step 1: cut the streaky pork into slightly larger minced meat, pull the corn from the corn cob, or cut it directly with a knife, wash and drain.

Step 2: heat the pan, add a small amount of oil, pour in the minced ginger and stir fry the oil.

Step 3: pour in corn, add salt, chicken essence, a small amount of soy sauce, stir fry until corn can jump out of the pot. When the corn is cooked, it will jump, ha ha.

Step 4: turn off the heat,

Step 5: it's super delicious. I can eat two more bowls of rice. Every time I cook this dish, I have to prepare more bowls of rice. Otherwise, my husband always says that I'm not full. Ha ha

Materials required:

Pork: 250g

Corn cob: 1

Ginger powder: 1 teaspoon

Oil: 1 teaspoon

Salt: 1 teaspoon

Chicken essence: 1 teaspoon

Raw soy sauce: 1 tbsp

Note: there is no skill in this dish. The only point is to fry the corn until it is "fried" and it means that the corn is cooked.

Production difficulty: simple

Technology: explosion

Production time: 10 minutes

Taste: light

Chinese PinYin : Sui Rou Yu Mi