Stir-fried Carob

Name: Stir-fried Carob
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Carob; 150g Minced pork belly; 6 Dried chili; 1 shallot; 1 piece ginger; 4 Garlic diced; 1 spoon salt; 1 spoon Chicken Bouillon Powder; 1 tablespoon Sugar; Some White sesame

by Senyu Baking

4.9 (1)

Favorite

1

Difficulty

Normal

Time

20m

Serving

2

Stir-fried carob belongs to Sichuan cuisine and is considered a popular dish. In fact, the method is relatively simple. The authentic dried scallops are made with sprouts, but I haven't bought them, so I can only make a high imitation version. Sprout and Nanchong winter vegetables, Fuling mustard tuber and Neijiang rutabaga are also called Sichuan's four major pickles. If you have a chance, you can taste it. "

Stir-fried Carob

1. Prepare the required ingredients, pick and wash the beans and break them into small pieces for later use.

2. Heat oil in a pot and add the beans.

3. Fry until the beans are dry, remove and set aside.

4. Break dry chili into small pieces, slice garlic, shred ginger, and cut green onion into circles.

5. Add the bottom oil to the pan and stir-fry the meat until the color changes, then add the onion, ginger, garlic and dried chili to fry until fragrant.

6. Add the fried beans, season with sugar, chicken essence, and salt, and stir-fry evenly.

7. Finished picture.

8. Finished picture.

Tips:
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