Stir fried pork with leek moss(ye jiu cai tai hui guo rou )

Stir fried pork with leek moss

Introduction:

"Wild leek" is called Brassica oleracea by Yunnan people, also known as Allium macrostemon and wild leek. The leaves, stems, flowers and roots are edible. But it's fatter and fresher than leeks. The root of wild leek, also known as Brassica oleracea root, is an indispensable ingredient in making various ethnic dishes in Yunnan

Production steps:

Step 1: scrape and wash pork skin, then put it into a skillet to cook.

Step 2: cool the cooked pork and cut it into appropriate size pieces.

Step 3: wash the wild leek moss and cut it into 3cm long sections, cut the red pepper into slices, and slice the ginger and garlic.

Step 4: heat up the frying pan, pour in a little oil to moisten the pan, then add the pork and stir fry the oil.

Step 5: scoop out some of the oil, then add ginger and garlic to stir fry.

Step 6: add a spoonful of chili sauce and stir fry.

Step 7: add the wild leek moss and red pepper, stir fry and cut raw.

Step 8: add the sauce, soy sauce, chicken essence, stir fry a few times, then out of the pot.

Materials required:

Pork: 300g

Wild leek Moss: 100g

Red pepper: 1

Ginger: right amount

Garlic: right amount

Cooking wine: moderate

Douban chili sauce: right amount

Soy sauce: right amount

Chicken essence: appropriate amount

Note: Douban chili sauce and soy sauce are heavy salt, this dish can not put salt or less salt.

Production difficulty: ordinary

Technology: stir fry

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Ye Jiu Cai Tai Hui Guo Rou