Stir-fried Cured Lean Pork with Mixed Vegetables
1.
Preparation of main raw materials.
2.
Cured lean meat, soak in warm water for 1 hour.
3.
Black fungus, soaked soybean tendon with water.
4.
Green garlic and ingredients are prepared.
5.
Soak the cured lean meat, wash and cut into thin slices.
6.
Wash the green garlic, millet pepper, and ginger and change it to a knife; pick and wash the black fungus and oily bean tendon.
7.
Pour edible oil into the pot, add millet pepper, ginger, and bean paste and stir fry.
8.
Stir-fry the red oil over low heat
9.
Lower the cured lean meat.
10.
Stir fry for about 2 minutes.
11.
Pour an appropriate amount of water along the side of the pot and simmer for 3 minutes.
12.
Stir fry with black fungus.
13.
Stir fry with soy tendon.
14.
Stir fry with green garlic and white.
15.
Season with chicken powder.
16.
Sprinkle the leaves of green garlic.
17.
Flip the pan quickly, stir-fry evenly and then out of the pan.
Tips:
1: There is no salt in the dishes, because the cured lean meat and bean paste have a salty taste.
2: Green garlic leaves are easy to cook, so put it in the pot at the end and stir-fry a few times quickly.