Griddle with Minced Pork and White Radish Leaves
1.
1: Pork slices.
2.
2: Put the pork in the spare blender.
3.
3: Close the lid, press on the lid with your hands, and lightly press it two or three times.
4.
4: Stir into ground meat, pick up the mixing knife in the mixing plate, and then gently remove the ground meat attached to the mixing knife with the spare spatula, and remove it from the spare colander bowl.
5.
5: Then transfer the ground meat in the mixing plate to the spare colander bowl.
6.
6: Add salt, black pepper (or white pepper), soy sauce, rice wine, and use a spatula to stir until the taste is even.
7.
7: After the seasonings are evenly stirred, add starch.
8.
8: Use a spatula to mix the starch evenly (no powdery residue, add a little rice wine or water if it feels a bit dry), and put it in the refrigerator for 20 minutes.
9.
9: Remove the yellow leaves of the white radish stalks, and cut off the white radish stalks.
10.
10: This is the white radish pedicle and the part with yellow leaves. (Pour out the stalk and yellow leaves and don't use them)
11.
11: Processed white radish leaf stems.
12.
12: Cut the white radish leaf stalks into half (easy to clean). (The upper part of the picture is the stems and leaves, and the lower part of the picture is also the stems and leaves (the leaves are more lush))
13.
13: In the prepared conditioning bowl, clean the white radish leaf stalks and check if there are yellow leaves, then pick the yellow leaves clean. (Almost wash two or three times)
14.
14: After washing, add clean water to the conditioning bowl and soak it slightly.
15.
15: Drain the white radish leaf stems soaked in water in a bowl with a colander.
16.
16: After draining, put only the upper half of the white radish leaves and stems (step 12) on the prepared cutting board, and use a kitchen knife to cut into small dices about 0.3-0.5 cm. (Sword skill is not good, please see Liang)
17.
17: Put the cut white radish leaves and stems in a spare conditioning bowl.
18.
18: After draining the remaining lower half (step 12) of the white radish leaves and stems (the leafy part), place them on a cutting board and cut them into 0.3-0.5 cm.
19.
19: After cutting, move the cutting board 90 degrees (90 degrees left and right).
20.
20: Cut into 0.3-0.5 cm, and the leaves will become small pieces.
21.
21: Put the cut white radish leaves and stems in the conditioning bowl of the white radish leaves and stems before (Step 17).
22.
22: Sprinkle with a little salt and marinate.
23.
23: Use your hands to mix the white radish leaves and stems evenly.
24.
24: When marinated for 10 minutes
25.
25: Prepare an iron pot and add water (you can use other pots, (the following steps 25, 26, 27 are for reference only, and talk about your own experience))
26.
26: Use a medium-to-small fire, boil the water to turn off the fire.
27.
27: Use a paper towel to wipe the water in the iron pan and set aside.
28.
28: Hot oil in cold pan.
29.
29: Pour in the minced meat and stir-fry over medium heat.
30.
30: Stir-fry the minced meat until about seven or eighth cooked.
31.
31: Cut the spare garlic into minced garlic (half the weight) and pour it into the pot.
32.
32: Stir fry again over medium heat.
33.
33: Gently squeeze out the water from the spare white radish leaves and stems, then pour it into the pot. (It's okay if you don't squeeze it, there is some moisture, just separate the vegetables from the moisture)
34.
34: Discard the water from the leaves and stems of the white radish and do not use it.
35.
35: Cut the spare dried chili into diagonal slices, add to the pot (half the amount), and stir-fry evenly over medium heat.
36.
36: Set aside after stir-frying evenly.
37.
37: The spare iron pan, pour the chicken fat.
38.
38: Add the remaining half of the minced garlic and dried chilies, and stir to dry.
39.
39: After the chicken fat, garlic, and dried chili chirp in the pot.
40.
40: Pour the minced meat and white radish leaves that have just been fried.
41.
41: Use medium and small fire (or low fire) again, and stir fry a little faster.
42.
42: Stir fry until evenly flavored.
43.
43: Finished drawing
44.
44: Finished drawing.
45.
45: Finished drawing.
46.
46: Finished drawing.
47.
47: Finished drawing.
48.
48: Finished drawing.
Tips:
Afterwords:
1: You can use lean or fatty pork for pork.
2: If the taste is not strong enough, add salt or soy sauce in step (33). (It’s a light taste at home)
3: As for steps 25, 26, and 27, they are the treatment methods before using the iron pot at home, and then wait for the pot to cool down after using it.
Cleaning such an iron pan will last longer.
After washing, use steps 25, 26, and 27 to dry them and put them away.
4: As for making dry pot, other pots can also be used.
