Name: Stir-fried Pork with Head Vegetables
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Head dish; 250g Lean Pork; A shallot; 50g Peanut oil; 1 spoon Pixian Douban; 1 spoon Soy sauce; a little ginger; a little pepper; a little Chicken Bouillon Powder; a little Sugar; Some MSG

Stir-fried Pork with Head Vegetables

by Spring sister

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

The first cabbage is the name of cabbage in Yantai, and it is also called cabbage, cabbage, cabbage, cabbage, and lotus white in other places. Chongqing calls it lotus white because it grows like a lotus in full bloom, but due to soil and water conditions, Chongqing's lotus white grows bigger, more tender, more watery and crisp, and has a better taste. There are many ways to eat lotus white in Chongqing, including stir-frying, cold dressing, marinating, making soup, and noodles. They are all delicious. Today I will share with you a head dish fried pork. Today and"

Stir-fried Pork with Head Vegetables

1. Tear the first cabbage into pieces by hand, cut the stem into thin slices with a knife, soak in water, add a little baking soda and run for a few minutes to remove most of the pesticides. Then wash and drain.

2. Slice pork, add a little soy sauce, peanut oil, and grab a little starch. Add shredded ginger and peppercorns and set aside. Pork is topped with tenderloin, plum meat, and front groove meat.

3. Wash the pot, heat it up, and add an appropriate amount of peanut oil.

4. When it is 70% hot, pour in the meat slices and stir-fry evenly.

5. After the meat has changed color and spit oil, add a spoonful of Pixian bean paste and stir-fry evenly. If there is no Pixian bean paste, you can use garlic chili sauce.