Stir-fried Youngy Head with Leek Stem

Name: Stir-fried Youngy Head with Leek Stem
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 50g Tempeh; 450g Leek Stem; 100g Lean Pork; 1 Red chili; 3g garlic; 10g Rice wine; 10g Oyster sauce; 1g MSG; 10g tea oil; 60g Peanut oil; 2g salt

by Rapeseed 1006

4.6 (1)

Favorite

2

Difficulty

Easy

Time

20m

Serving

2

Teeny? It's hard to appetite by hearing this name. Do you dare to eat flies? It's actually a very good side dish. Followed the food log of YOYO food color space and did it again, the taste is not bad. Why is it such a disgusting name? That's because the black tempeh and chive stems are paired together, and it looks a little bit like a fly's head from a distance. Is there wood? From a distance, it looks like a lot of flies are crawling on top of vegetables. I made this dish as if there were a lot more flies than hers, hahaha. . . But people have a lot of meat, uh. . . I hope my friends still have an appetite for tasting, hehe! "

Stir-fried Youngy Head with Leek Stem

1. 50 grams of tempeh, 10 grams of tea oil, 10 grams of rice wine, 1 gram of monosodium glutamate, minced garlic and a little salt, mix well and steam for about 15 minutes in a steamer for later use.

2. Remove the head and tail of the leek, wash and cut into dices for later use.

3. Mince the lean pork meat.

4. Chop garlic and mince.

5. Finely chop the red pepper.

6. Heat oil in the pot, pour in the minced meat and fry until cooked.

7. Add the leek stalks and steamed tempeh and stir fry for 2 minutes.

8. Add oyster sauce, appropriate amount of salt, red pepper and stir fry evenly.

Tips:
1. I feel more fragrant after the tempeh is steamed in this way.

2. Because the steamed tempeh has been salted, you should pay attention to the amount of salt when it comes out of the pot, and do not oversalt it.

3. It is recommended to fry this dish with lard. Of course, don't be scared by the flies, haha, rest assured to eat.