My Son’s Favorite---minced Pork and Rice Noodles

Name: My Son’s Favorite---minced Pork and Rice Noodles
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Fat and Lean Pork; 400g Tender wild rice; 5g Chives; 3g ginger; 500g Vegetable oil; 150g Fresh soup; 3g Refined salt; 15g Soy sauce; 5g Cooking Wine; 10g Sugar; 2g MSG; 5g sesame oil

by Brasenia Shrimp

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

On Sunday, my son went to participate in skills training. Had a bowl of noodles outside at noon. In the evening, I cooked and cooked at home. Among them, I burned a few rice roots and excess meat sauce with the "minced pork rice white strips". Unexpectedly, after his son got home, he would taste the cooked "minced pork rice noodles". Maybe he didn't eat enough at noon, but after a while, the bowl turned upside down and he ate completely. Zizania is a special aquatic vegetable in our country and is cultivated all over the country. It can also be divided into one ripe rice, or single-season rice; two-season rice, or double-season rice, which matures from May to June each year and is called "summer rice", and from September to October is called "autumn". wild rice". Traditional Chinese medicine believes that Zizania is sweet, cold, slippery and non-toxic in nature. It has the effects of detoxification, eliminating polydipsia, urinary and defecation, promoting lactation, and lowering blood pressure. This cuisine is made with minced pork meat and rice sticks. After being cooked, the sauce is red in color, crispy, crispy and tender, delicious and delicious. "

My Son’s Favorite---minced Pork and Rice Noodles

1. Picture of raw ingredients.

My Son’s Favorite---minced Pork and Rice Noodles recipe

2. Peel the fat and lean pork first, wash it, and cut it into small pieces.

3. Then, chop and chop into minced meat for later use.

4. Peel the zizania officinalis and peel off the old skin.

5. Then, cut into 1 cm thick, 1 cm wide, and 4 cm long strips for later use.

6. Remove the roots of the chives, wash them, and chop them into fine ends; peel the ginger and chop finely.

7. Wash the pot and put it on medium heat, scoop in vegetable oil and cook until it is 50% hot.

8. Put in the water chestnut sticks, when fried light yellow.

9. Remove with a colander and drain off the oil.

10. Leave an appropriate amount of vegetable oil in the original pot, add the minced meat and stir-fry quickly.

11. And cook into the cooking wine, add soy sauce, sugar, refined salt and stir fry until scattered.

12. Add chopped green onion, chopped ginger and fresh soup.

13. Pour in the water chestnut sticks and bring to a boil, switch to medium heat, and cook until the juice is almost dry.

14. Add monosodium glutamate, drizzle with sesame oil, turn the pot and serve.

Tips:
1. Choose tender water chestnuts, and old water chestnuts must be peeled off the skin; the cut strips should be well-proportioned.

2. For home production, you don't need to fry the water bamboo in the frying pan. After the minced meat is fried, add the water bamboo strips and stir until cooked.

Preparation time: 15 minutes

Cooking time: 10 minutes