Home-style Fried Pimple Silk

Name: Home-style Fried Pimple Silk
Total time: 10 min
Yield: 5
Cuisine: Chinese
Ingredients: 500g Mustard Knots; 100g Pork (lean); 20g Pork (fat); 1 piece star anise; a little shallot; a little ginger; Some Vegetable oil

by Total work (from Tencent.)

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

5

Mustard is also called rutabaga, and it is commonly called mustard, mustard head, pimple vegetable, pimple head or mustard pimple in the north.
Pickled vegetable pimple is a very common and very cheap ingredient. But many people may not know that mustard greens need to be marinated and fermented with coarse salt for more than a year to be considered mature. Does it suddenly feel that this thing is a lot taller, haha. Today I will introduce a home-cooked way of eating, absolutely for dinner!

Ingredients

500g Mustard Knots
100g Pork (lean)
20g Pork (fat)
1 piece Star Anise
a little Shallot
a little Ginger
Some Vegetable Oil

Home-style Fried Pimple Silk

1. Prepare all ingredients

2. Shred the mustard lump, not too thin, just a little thicker than potato shreds. After cutting it, rinse it in clean water to remove the salt. Be sure to wash it several times and taste it. Just wash it with the same saltiness as usual for stir-frying. After control the net water. Shred pork, chopped green onion and ginger

3. Heat the wok, add a small amount of vegetable oil, add pig fat, and smelt into fat residue

4. Add green onion, ginger and star anise to fragrant

5. Add the lean pork and stir-fry on medium heat until the color changes

6. Add the pimple and stir fry for a few minutes, dry the moisture, and fry the aroma

7. Add a little dark soy sauce to adjust the color, a little sugar and chicken essence to taste, stir well and it will be out of the pot.

Tips:
Mustard knots have a unique fragrance, a crisp taste, and the lubrication of pork, which is very delicious. It can be eaten hot after being fried, but the flavor is better when it is completely cooled. You can fry in a large pot. After it is completely cooled, place it in the refrigerator and eat slowly. It can be stored for half a month. Students who like spicy food can put a few dried chilies and some coriander before they are out of the pot, which is more delicious.