Stir-fried Soybeans with Pickled Vegetables and Minced Meat
1.
Soak the soybeans 12 hours in advance. If the pickle is very salty, put it in clean water and soak for 30-50 minutes to remove some of the salt, then wash it off and squeeze the water with your hands. Cut 0.5 cm small cubes for later use. Cut the lean pork meat into small pieces (or directly use minced meat), put it in a bowl, add cooking wine and soy sauce, and marinate for 10 minutes. Finely chop green onion and ginger, wash and cut dried red pepper into small pieces.
2.
Add water to the boiling pot and bring to a boil. Add the soaked soybeans and cook for 5-7 minutes until they are cooked thoroughly. Remove and set aside.
3.
Heat the wok and let off the oil. When the oil is 70% hot, add the diced meat and stir-fry until the diced meat is dry and set aside.
4.
Turn on medium heat, add oil to the wok again, and when the oil is 50% hot, add the onion, ginger and chili and stir fry for a nice aroma.
5.
Add the pickled vegetables and stir fry for 1-2 minutes.
6.
Add the soybeans and stir-fry evenly, add the light soy sauce and sugar, and stir-fry for 1-2 minutes.
7.
Add 3 tablespoons of water and stir and fry for a few times. Cover the pot and simmer until the moisture is almost dry. Add the diced meat, stir-fry evenly, add some chicken essence and stir well before serving.
Tips:
1 Pickled vegetables are generally very salty. Soak them in clear water to remove part of the salty taste. If you accidentally soak too much, the salty taste is very weak. Just sprinkle some salt before it is out of the pot.
2 Fried diced pork is slightly dry, it will be more fragrant when chewed.
3 The pickled vegetables itself is salty, so there is no need to add additional salt.
