Stir fried pork with celery and bamboo shoots(qin sun chao rou )

Stir fried pork with celery and bamboo shoots

Introduction:

Production steps:

Step 1: soak the flat and pointed bamboo shoots in water for two hours, remove the old roots and leaves, then cut them into sections, change the water and soak them for more than two hours, and take them out for standby when they are ready.

Step 2: slice the hind leg.

Step 3: marinate the lean meat with a proper amount of cooking wine and a spoonful of corn starch.

Step 4: Chop garlic and pickled pepper, cut celery into sections.

Step 5: heat the right amount of oil in the pot, and put the fat meat in the pot.

Step 6: stir fry until the skin is slightly hard, add minced garlic and pickled pepper, stir fry until fragrant.

Step 7: stir fry with marinated lean meat.

Step 8: stir fry lean meat until discolored, add bamboo shoots.

Step 9: stir well, add 1 spoonful of rice wine, 1 spoonful of soy sauce, 1 spoonful of salt and oyster sauce, and continue to stir well over medium heat.

Step 10: add celery stem and stir fry over high heat.

Step 11: stir fry for half a minute, then add celery leaves, stir fry evenly.

Step 12: complete the dish.

Materials required:

Hind leg meat: half a catty

Celery: a handful

Flat tip bamboo shoots: appropriate amount

Garlic cloves: Three

Pickled peppers: Eight

Cooking wine: moderate

Corn starch: right amount

Rice wine: a spoonful

Salt: a spoonful

Raw soy sauce: a spoonful

Oyster sauce: right amount

Precautions: 1. After starch pickling, the meat will be tender and better to eat. This step can also be omitted. 2. Celery stem and leaf should be put separately. 3. Rice wine can improve the taste of meat obviously, but it doesn't matter if there is no rice wine, and the flavored wine is not too far away. 4. The amount of garlic can be more, taste better, I just left three garlic.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Qin Sun Chao Rou