Fried Pickles with Lard Residue

Name: Fried Pickles with Lard Residue
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Pickled cucumber; Some Lard residue; Some Tempeh; Some garlic; Some Soy sauce; Some Chili Bean Sauce

by Sister Hua's Private Kitchen

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Last night, a colleague from Guangxi brought pickled pickled cucumbers (called "guapi" in their native dialect) from their hometown of Lingshan. Today, I specially woke up early today to have a stir-fried melon peel with open fire white porridge 👇👇👇"

Ingredients

Fried Pickles with Lard Residue

1. The pickles are soaked for half an hour and then washed.

2. Grab the moisture and cut into small pieces.

3. Mince garlic, smash the tempeh, and set aside.

4. Add the lard residue, minced garlic, tempeh, and chili bean paste and stir fry for 5 minutes. Add some soy sauce, and the fragrant, spicy, sour and refreshing melon skin is complete.

5. Cook a pot of white porridge over an open fire and slowly enjoy this delicious breakfast.

Tips:
The pickled cucumbers are originally pickled with salt, so you don’t need to add salt, just add a proper amount of soy sauce to improve the freshness.