Candel with minced meat(rou mo dui qiu qie )

Candel with minced meat

Introduction:

"Kandelia, known as golden finger, has green skin and finger like thickness. In recent years, it often appears in the lobby of Cantonese restaurants and is very popular among diners. It is rich in nutrients and is a seasonal dish with both vegetables and medicine. It can enhance the toughness of capillaries, maintain the normal physiological function of blood vessels and prevent cardiovascular diseases. Eggplant also contains solanine, which can inhibit the proliferation of digestive system tumors, especially for the middle-aged and elderly people

Production steps:

Step 1: ingredients

Step 2: take the Kandelia candel and wash it, put it on the plate and put it into the boiling water pot

Step 3: cover and steam

Step 4: steam and take out to remove excess water

Step 5: Chop garlic and pepper

Step 6: dice pork and mix with soy sauce and sugar

Step 7: stir fry minced meat in a hot oil pan

Step 8: stir fry until fragrant, cover and simmer for a while to make sure the pork is well done

Step 9: stew the minced meat and fry it in high heat, it will be more fragrant.

Step 10: add garlic and pepper

Step 11: stir fry until the pepper is green

Step 12: spread the fried minced meat on the steamed Kandelia

Materials required:

Kandelia candel: 400g

Pork: moderate

Pepper: right amount

Garlic: right amount

Soy sauce: moderate

Raw powder: appropriate amount

Sugar: right amount

Note: put some flour, sugar mixed pork will be more tender and smooth

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Rou Mo Dui Qiu Qie