Stir-fried Portulaca Stem with Pork Tongue

Stir-fried Portulaca Stem with Pork Tongue

by Not being a fairy for many years

4.6 (1)
Favorite

Difficulty

Easy

Time

20m

Serving

2

Because the purslane leaves become sticky after being burned, pick the leaves off, blanch them, and freeze them before making fillings.
Vegetable stems are used for cooking. "

Ingredients

Stir-fried Portulaca Stem with Pork Tongue

1. Wash the stems.

Stir-fried Portulaca Stem with Pork Tongue recipe

2. Boil water in a pot.

Stir-fried Portulaca Stem with Pork Tongue recipe

3. Put the vegetable stems in blanching water.

Stir-fried Portulaca Stem with Pork Tongue recipe

4. Hot to change color.

Stir-fried Portulaca Stem with Pork Tongue recipe

5. Remove and soak in cold water.

Stir-fried Portulaca Stem with Pork Tongue recipe

6. It turned red in a few hours.

Stir-fried Portulaca Stem with Pork Tongue recipe

7. Sliced cured pork tongue and garlic.

Stir-fried Portulaca Stem with Pork Tongue recipe

8. Heat the pan with cold oil.

Stir-fried Portulaca Stem with Pork Tongue recipe

9. Heat the oil with the pork tongue and garlic slices and stir fry.

Stir-fried Portulaca Stem with Pork Tongue recipe

10. Stir-fry the pork tongue.

Stir-fried Portulaca Stem with Pork Tongue recipe

11. Put vegetable stems and salt.

Stir-fried Portulaca Stem with Pork Tongue recipe

12. Put chicken essence.

Stir-fried Portulaca Stem with Pork Tongue recipe

13. Stir-fry for 1 minute.

Stir-fried Portulaca Stem with Pork Tongue recipe

14. Lift the pot and serve it on the plate.

Stir-fried Portulaca Stem with Pork Tongue recipe

15. Finished product.

Stir-fried Portulaca Stem with Pork Tongue recipe

Tips:

Next time, remember to make it fresh and then blanch it.

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