Name: Capers with Minced Meat
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 150g pork; 520g cowpea; 45g salt; 1000g boiling water; Some Corn oil; a little Green onion; 5 cloves garlic; a little Cooking Wine; a little Soy sauce; a little Chicken Bouillon Powder; 3 pcs Dried chili

Capers with Minced Meat

by Lao Fang Xiaoyu

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Since the fall in July, the orange high temperature weather lasted for nearly 20 days, making the entire city completely breathless; just as the Internet language says: go out for five minutes and sweat for two hours; walk on the road and fall. The skin was not broken but accidentally fell into third-degree burns, etc.; this shows that: the degree of heat is extremely high.
Hot weather: It is easy to cause no appetite to eat. If you have some sour and refreshing appetizers, they will be very popular. This is the season when a large number of cowpeas are on the market. It is also the best time to consume cowpeas. It is also one of the most common delicacies on citizens' tables. Cowpea: Li Shizhen said, "This bean can be used for vegetables, fruits, and grains. It is the best spare, and it is the top quality of the bean." The Arabs often regard cowpea as a symbol of love: a young man proposes to a girl and always brings a handful of cowpea. When the bride goes to the man’s house, cowpea is indispensable in the dowry.
My family loves cowpea, and more like sour cowpea; when I remembered as a child: my mother often pickled an jar of sour cowpea, grabbed a handful of them and put some dried chili to stir fry when there were vegetables, but when there were no vegetables, it was a side dish. As the protagonist, he often eats. So I still keep the habit of pickling sour cowpea every year; we like to call it sour cowpea instead of tamarind beans.
After the tamarind beans are marinated: add some garlic cloves and dried chilies together and stir fry; if they are fried with some minced meat, there are meat and vegetable flavors: sour, salty, spicy, and fragrant; even if there is only this dish: whatever Eating rice or porridge, I can eat one more bowl of rice~~~

Capers with Minced Meat

1. Marinate the capers in advance and prepare other ingredients

2. First start pickling capers: shake the fresh cowpeas to remove the floating soil and arrange them together. Pour the salt into boiling water to melt and let cool

3. Place the cowpea in a circle and place it in salt water, soak the cowpea with the water, and then press the large bowl filled with water on the cowpea

4. A large container can be added at the bottom to prevent the salt water from leaking out, and put it in a ventilated place

5. After marinating for 3~4 days, the cowpea has turned from green to yellow, and white salt foam gradually grows on the bottom of the bowl.

6. Pickled until the 8th day, the capers will be OK

7. Take out the capers and wash them, remove the two old stems, and then cut into small pieces of about 1cm

8. Wash and drain the pork, then chop it into froth with a knife

9. Mince shallot, garlic and dried chili and set aside

10. Heat the pot and pour in corn oil, then sauté: shallot, garlic and chili froth

11. Add the chopped minced meat

12. After frying, add a little cooking wine

13. Pour some June fresh soy sauce and stir well

14. Pour capers

15. Stir fry quickly over high heat, and sprinkle some chicken essence at the end

16. Turn off the heat after sautéing

17.

Tips:
1. This method of pickling tamarind beans is different from others:
Before pickling: neither pick the two ends nor wash them, otherwise they will be perishable during the pickling process
2. The cowpea must be weighed to prevent air from entering, and it must be marinated for at least one week before being eaten.
3. For pork, choose fat and lean front leg meat, chop it into minced meat, which is tender and delicious
4. Capers are pickled and taste salty, so there is no need to add salt during the frying process