Fried shredded pork with pickled vegetables and soybeans(xian cai mao dou chao rou si xia ri xia fan cai )

Fried shredded pork with pickled vegetables and soybeans

Introduction:

"Taste: the soybeans are salty, fresh and tender, the shredded meat is chewy and fragrant, and the pickles absorb the flavor of the meat, so it's very delicious to eat!"

Production steps:

Step 1: 1. Remove the shell of the soybeans, wash and drain the water.

Step 2: lean pig, cut fat meat, and separate fat and lean.

Step 3: wash pickles and cut into pieces; cut ginger into pieces and slice garlic for later use.

Step 4: heat the pan and add the minced pork.

Step 5: stir in the oil until the fat becomes small and yellowish, and then add the lean meat.

Step 6: add ginger and garlic when the lean meat changes color and stir fry.

Step 7: add a little soy sauce, stir fry and color.

Step 8: pour in the soybeans and stir fry over high heat for about 2 minutes.

Step 9: when the soybeans become raw, add the pickled vegetables and stir fry for about 1 minute.

Step 10: add a little salt in turn.

Step 11: a little black pepper.

Step 12: add a little sugar.

Step 13: add vegetable essence and stir well.

Materials required:

Soybeans: moderate

Pickles: moderate

Pork: moderate

Ginger: right amount

Garlic: right amount

Black pepper: right amount

Old style: moderate

Salt: right amount

Sugar: right amount

Vegetable essence: moderate

Note: 1. Add black pepper to taste better. 2. It's better to buy and shell the soybeans, which are fresh and plump. 3. Pickles are made by oneself, so it's easy to make them salty! If you buy pickles, you should taste them first and then give them salt! 4. If you like the tender taste of shredded meat, you can marinate it for about ten minutes with raw meal and cooking wine in advance; we like the taste of chewiness. It's all different from person to person!

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Xian Cai Mao Dou Chao Rou Si Xia Ri Xia Fan Cai