Stir fried soybean with shredded pork and mustard tuber(zha cai rou si chao mao dou )

Stir fried soybean with shredded pork and mustard tuber

Introduction:

"To be honest, I think Maodou is really versatile! It can not only bow down to sacrifice itself to set off the aura of its people, but also stand alone to form a line! I really like Maodou! This idea was put forward by Xia DUOHE, a friend of gourmet. She said that mustard mustard and soybeans are very delicious together! To tell you the truth, this is the first time! But absolutely shocked me, because the first bite I like! My son only needs soybeans and shredded mustard mustard. He always says it's delicious. Thank you, Xia DUOHE! After that, there was another home-made dish on my table! Ha ha... "

Production steps:

Step 1: remove the shell and wash the soybean.

Step 2: shred mustard, pork loin, red pepper and ginger; cut scallion into sections.

Step 3: heat the pan with oil, add shredded ginger and saute until fragrant.

Step 4: add pork fillet and stir fry.

Step 5: pick up.

Step 6: heat the remaining oil in the pan and stir fry the soybeans for a while until the soybeans break and change color.

Step 7: add shredded mustard and stir well for about 1 minute.

Step 8: add shredded pork and red pepper, stir fry again until red pepper is broken.

Step 9: add a little salt in turn.

Step 10: add a little Lee Kam Kee steamed fish soy sauce to taste.

Step 11: Sprinkle the scallion and stir well.

Materials required:

Soybeans: moderate

Mustard tuber: right amount

Pork loin: moderate

Red pepper: right amount

Ginger: moderate

Salt: right amount

Lee Kam Kee steamed fish soy sauce: right amount

Note: 1. Try to choose the tender point of maodoumi, if it is not very tender, it is recommended to use water for standby. 2. Soak pickled mustard in advance to remove part of the salt water. If there is no time, it doesn't matter. Try not to put salt in the whole dish when frying, and season it with soy sauce or soy sauce. 3. Pork tenderloin itself is very tender, so it doesn't need to be salted in advance. As long as it is fried and discolored, it is very tender. 4. Mustard tuber itself is very fresh. I don't think it's necessary to add chicken essence.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Zha Cai Rou Si Chao Mao Dou