Salty and Slightly Spicy---fried Teeny

Name: Salty and Slightly Spicy---fried Teeny
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Leek moss; 100g Pork tenderloin; 2 tablespoons Dried tempeh; 5 pieces Millet pepper; 4 pieces Hangjiao; 1 piece ginger; 4 capsules garlic; 1 tablespoon Dry starch; 2 tablespoons Soy sauce; 1/3 tablespoon Rice wine; 1/3 tablespoon Sugar; Some salt

by kiss war girl

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Teeny? It's hard to appetite by hearing this name. Do you dare to eat flies? In fact, this is a side dish that can be served with rice or porridge. What is vividly called "fly's head" is actually dried tempeh, which is as black as a fly's head and is very eye-catching.
In addition, the ingredients used in this dish include pork tenderloin, chive moss, red and red millet spicy, etc. Although they are all common home-made ingredients, they are cleverly cooked together to make it a special meal. It is no exaggeration to call it a rice killer. "

Salty and Slightly Spicy---fried Teeny

1. Remove the head and tail of the leek, wash and cut into dices, add a little salt to pickle for 5 minutes.

Salty and Slightly Spicy---fried Teeny recipe

2. Cut the pork tenderloin into small cubes, add light soy sauce, rice wine, and dry starch to mix well. Pour 1 tablespoon of edible oil and pickle for 10 minutes.

3. Mince ginger and garlic, and finely dice green and red peppers.

4. Heat a proper amount of oil in a pot on the fire, pour in the diced pork and fry until it becomes white.

5. Add minced ginger garlic and tempeh and stir fry until fragrant.

6. Pour in the green and red pepper and stir fry evenly.

7. Pour in the leek moss and quickly stir-fry until it is broken.

8. Add sugar and stir-fry evenly.

Tips:
1. Cut the leek moss well and use a little salt to make the leek moss crispy.

2. When the diced meat is pickled, mix well with edible oil. Not only will it not desizing or stick to the pan during frying, but the meat is tender.