Stir-fried Minced Pork with Pickled Beans and Classic Hunan Vegetable
1.
Mince pork belly, marinate in cooking wine for 10 minutes; cut sour cowpea into small pieces, mince soaked ginger and mince, slice spicy millet into circles, mince garlic and put it together with sour cowpea
2.
Heat the pan, add oil, soak ginger and stir-fry for half a minute
3.
Add the minced pork and stir-fry quickly, spread the minced meat with a spatula
4.
Stir-fry the minced meat until it turns white, add 1 tablespoon of light soy sauce
5.
Add minced garlic and sour cowpea, stir-fry for a minute
6.
Add sugar, add millet for spicy, stir fry evenly
7.
8.
Finished product
Tips:
1. The pork belly must be fatter, so not a lot of oil is used for cooking.
2. The sour cowpea is best to be soaked by yourself. The normal method is usually about 7 days. I have a recipe for kimchi, just refer to that. If it is a ready-made one, take it out in advance and soak it in water to remove excess salt. The sour cowpea itself is very salty because it is kimchi, so this dish does not need to be salted.
If you don’t have kimchi jars and want to eat sour cowpeas, there is a quicker way to pick them. Soak them in 24 hours and you can eat them the next day. Especially in summer when cowpeas are cheap, it is good to buy your own soak. The method is: select fresh tender cowpeas, wash them, and soak them in light salt water for more than half an hour. On the one hand, it can kill some bacteria, and on the other hand, it can remove residual pesticides. Rinse with clean water, drain the water, spread out in a cool and ventilated place to dry, and then cut into small pieces. Remember, it must be cut into small pieces, so as to effectively shorten the pickling time and achieve the goal of a successful 24-hour pickling.
Prepare a glass bottle, wash it, sterilize it with boiling water, then put it upside down to dry until it is 100% dry, and put in the cut cowpea. Put an appropriate amount of water in the pot, add 3 tablespoons of salt and 1 small handful of Chinese pepper, boil and cook for 5 minutes to fully release the flavor of the spices. After cooling, pour it into a bottle of cowpea grains, and use plastic wrap on the top of the bottle. Seal it, then put the glass bottle upside down in another large container, and pour an appropriate amount of water over the cap, so that it can be sealed better. After 24 hours of fermentation, the capers are marinated successfully. The shelf life of the capers marinated by this quick marinating method is too short, and it is not suitable for marinating too much at one time. You must marinate as you eat, so the container does not need to be too large. The cowpeas made by the quick marinade method are not as sour as the 7-day method, but they are crispy.
3. Light soy sauce can be omitted. I don't like the whiteness of minced meat, so add a little bit.
4. Finally, add some sugar to taste to neutralize the acidity of the cowpea. This should be based on the situation of the sour cowpea. It is best to taste the saltiness and acidity in advance before cooking. If it is not very sour, the sugar can be left alone or only. Add 1 gram to taste. Some cowpeas have been bought for a long time and are very sour. You must add sugar to reconcile the taste.
