Stir-fried Minced Pork with Tong Cai Geng

Stir-fried Minced Pork with Tong Cai Geng

by Shanshan 167261

4.6 (1)
Favorite

Difficulty

Easy

Time

5m

Serving

2

Stir-fried water spinach seems to be a bit commonplace. Today I changed the way to eat it. Fried water spinach stems with minced meat, and the plucked water spinach leaves served as a cold dish.

Ingredients

Stir-fried Minced Pork with Tong Cai Geng

1. Prepare the meat and convolvulus stems

Stir-fried Minced Pork with Tong Cai Geng recipe

2. Chop the spinach and rinse twice with water

Stir-fried Minced Pork with Tong Cai Geng recipe

3. Cut the meat into minced pieces, add salt and chicken broth, and marinate for 5 minutes.

Stir-fried Minced Pork with Tong Cai Geng recipe

4. Boil the oil to 7 minutes hot, pour in the chopped pepper and sauté

Stir-fried Minced Pork with Tong Cai Geng recipe

5. Pour water spinach stalks and stir fry for 1 minute, then add a small amount of salt

Stir-fried Minced Pork with Tong Cai Geng recipe

6. Turn the water spinach stalks aside, pour in the minced meat, stir fry until cooked

Stir-fried Minced Pork with Tong Cai Geng recipe

7. Fry the water spinach and meat together for 10 seconds

Stir-fried Minced Pork with Tong Cai Geng recipe

Tips:

1. Water spinach stems can be fried more cooked, more salty
2. The meat is more delicious when marinated, you can add cornstarch, but the sweetness of cornstarch meat can't get into the water spinach better.
3. I fry it and eat it with rice, so put less oil, otherwise it will be very tired
4. Use rapeseed oil will be more fragrant

Comments

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