Chinese Food
Stir fried meat with leek
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Home cooked dishes are often simple and best to eat. There are many ways to stir fry meat with leek. We Sichuan people like to add some Pixian bean paste in it, and then cook vinegar before going abroad ~ ~ and stir fry it to taste of pickled peppers. It's not wild peppers. It's the red peppers in our own pickles ~ ~ wow. It's like that taste -)
Cooking ingredients
Cooking Steps
Step1:Wash leek and cut into sections. Shred meat. Shred ginger. Set aside.
Step2:Sprinkle some salt into leek. Stir well. Marinate for a while (to taste and keep green). Add water starch and soy sauce into shredded meat. Mix well. Marinate for 15 minutes.
Step3:Pour more oil into the pot. When the oil temperature is 6.7% hot, remove the pot and put down the meat. Use a spatula to disperse the meat. At this time, move the pot back to the fire (the oil temperature is not too high. This is one of the keys to saute the meat). Slide it until it changes color and then fill it up. The extra oil is filled up. Leave a small amount of oil in the pot.
Step4:Put the meat into the pot again. Add the remaining ginger. Stir fry the pepper and add Pixian bean paste. After the red oil is fried, pour in the leek ~ do not add salt for the time being. The leek has salt originally. Taste the salt and add it later. Generally speaking, it's not necessary to stir fry for 12 minutes. Don't copy it for a long time. Otherwise, the leek will be soft and crisp, which will be delicious
Step5:Cook like vinegar along the edge of the pot before leaving the pot ~ ~ stir fry evenly. Dish and enjoy ~ -
Cooking tips:I remember. I used to explain how to stir fry tender but not firewood meat in my previous recipes. There's no need to be verbose here ~ and remember that leek should not be stir fried for too long.
