Name: Capers with Minced Meat
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 45g salt; 150g pork; 520g cowpea; 1000g boiling water; Some Corn oil; a little Chopped green onions; a little Chicken Bouillon Powder; a little Cooking Wine; a little Soy sauce; 5 cloves garlic; 3 pcs Dried chili

Capers with Minced Meat

by Lao Fang Xiaoyu

4.8 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

Since the fall in July, the orange hot weather has lasted for many days, making the whole world so hot. It has also extended the Internet language: Go out for five minutes, sweat for two hours, fall on the road, but not Be careful of falling into a third-degree burn, etc., it can be seen that there is very hot.
Hot weather can easily lead to loss of appetite. At this time, some sour appetizers must be the most popular. The best time to eat cowpea in summer, so I specially bought fresh cowpea to pickle capers.
Cowpea: Li Shizhen said, "This bean can be used for vegetables, fruits, and grains. It is the best spare, and it is the best quality in beans." The Arabs often regard sick crying as a symbol of love. When a young man proposes to a girl, he always has to bring one. When taking cowpeas from the bride to the man's house, cowpeas are indispensable in the dowry.
The tamarind beans are marinated, and stir-fried together with some minced pork, some garlic cloves, and dried chilies; sour, salty, spicy, and fragrant flavors are all in one, eat it with rice, it is really too fragrant and fragrant~~~ "

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. Mince shallot, garlic and dried chili and set aside

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

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. Serve, and another bowl of rice

Tips:
1. This method of pickling tamarind beans is different from others: don’t pick both ends and don’t clean them, otherwise they will get rotten 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