Stir-fried Minced Pork with Tong Cai Geng
by Shanshan 167261
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Prepare the meat and convolvulus stems
2. Chop water spinach stalks and rinse twice with water
3. Cut the meat into froth, add salt and chicken broth, marinate for 5 minutes, and prepare to chop the pepper
4. Boil the oil to 7 minutes hot, pour in the chopped pepper and sauté
5. Pour water spinach stalks and stir fry for 1 minute, then add a small amount of salt
6. Turn the water spinach stalks aside, pour in the minced meat, and stir-fry until cooked
7. Fry the water spinach and meat together for 10 seconds
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 I put a little oil in it, otherwise it will be very tired
4. Use rapeseed oil will be more fragrant
