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.