Pork Sprouts

Name: Pork Sprouts
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Hot pepper; 300g Sprouts; 200g Pork filling; 1 teaspoon Five spice powder; 2 cloves garlic; 1 teaspoon Chicken Essence; 1 teaspoon Soy sauce; 30g Peanut oil

by Heart clear as water and pale as clouds

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Sprout smut is one of the varieties of smut that I often make at home. This kind of slushy tastes richer than that of whole pork or whole beef. The fresh aroma of pork and the crispness of sprouts are perfect whether it is served with noodles or with a bowl of freshly cooked white rice. Especially in the winter, stew a pot of radish soup with sprouts and scorched seeds, so you can eat 2 bowls of rice and want to eat one bowl~~~

Ingredients

2 pcs Hot Pepper
300g Sprouts
200g Pork Filling
1 teaspoon Five Spice Powder
2 cloves Garlic
1 teaspoon Chicken Essence
1 teaspoon Soy Sauce
30g Peanut Oil

Pork Sprouts

1. Wash the sprouts, drain them, chop them and squeeze the water for later

2. 2 sharp peppers and 2 garlic cloves for later use

3. Cut the pepper into sections, and mince the garlic

4. Put a spoonful of dark soy sauce and a spoonful of five-spice powder into the meat

5. When the oil in the pot is 50% warm, add the chili and minced garlic and stir fry

6. Add the marinated pork stuffing and peppercorns, stir-fry over high heat, add cooking wine, and continue to stir-fry until spitting oil

7. At this time, add the cut sprouts (the ratio of sprouts to pork is 6 to 4, of course, if you like to eat meat, you can add more meat), continue to stir-fry on medium heat for about 10 minutes, add the chicken essence and start the pot.

8. Put the pan into the fresh-keeping box for easy access at any time

Tips:
1. Scoop the fried sprouts directly on top of the white rice just out of the pan, which is the sprouts rice!
2. The fried sprouts should be kept in the refrigerator. It is better to consume them in a week. Clean tableware should be used each time.