Stir fried pork with leek and flower(jiu cai hua xiang gan chao rou )

Stir fried pork with leek and flower

Introduction:

"Light stir fry is suitable for the hot summer. Or big fish and big meat, it's good for you to stir fry occasionally. If you put some green and red pepper, it would be better... "

Production steps:

Step 1: shred the meat, marinate it with soy sauce, rice wine and salt for 10 minutes; slice the carrot; cut the leek flower into sections; cut the dried parsley into strips, boil them in boiling water with salt and set aside;

Step 2: heat the pan to cool the oil. After the oil is hot, add the pickled shredded meat and stir fry until cooked.

Step 3: add the carrots and stir well for about 30 seconds.

Step 4: add the cooked dried incense and stir well.

Step 5: put in the cut leek flower, stir fry until cooked, put in a small amount of soy sauce, salt, chicken essence, and then stir fry evenly.

Materials required:

Leek flower: 1

Meat: moderate

Dried incense: 2 yuan

Carrot: Half Root

Soy sauce: moderate

Rice wine: moderate

Salt: right amount

Chicken essence: appropriate amount

Note: 1. The flavor and gypsum powder of dried incense can be removed by boiling it in brine, and the boiled dried incense will not be dry and hard when fried, and the taste will be softer. 2. It's better to pickle the shredded meat.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: light

Chinese PinYin : Jiu Cai Hua Xiang Gan Chao Rou