Chinese Food
Minced pork with peas
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The spring color is more and more thick. The trees are green and the flowers are red. The vegetables in season are more and more rich. Shepherd's purse, Chinese toon, spring leek and so on are all fresh and tender. And this tender pea will never be missed every time you meet it. It's a very good meal to fry with minced meat. It's like rice sweeping. Children are not picky when they eat it. And the Kwai dish is simple. It takes only more than 10 minutes to bring home dishes. It's a great fast food. -
Cooking ingredients
Cooking Steps
Step1:Look at this fresh and tender pea pod. It looks tender even if it has been put in the house for two days. The price of pea pod is 3 yuan per kilogram, which is very close to the people. It's also the advantage of eating seasonal vegetables. It's not only fresh but also economical.
Step2:You can peel the peas while listening to the music. It won't take long. Wash the peas and drain them.
Step3:Chop ginger and garlic into pieces for later use. Choose pork with 3-FAT and 7-thin pork forelegs. The meat is tender. Stir it into meat stuffing or chop it into minced meat by yourself. Pay attention not to use tenderloin.
Step4:Put in the minced pork and stir fry until the color changes. Pour in 1 tbsp of cooking wine and stir fry. Let the residual water and fishy smell in the minced pork evaporate with the steam.
Step5:Add peas and minced meat, stir fry well. Add 1 tbsp oyster sauce and 2 tbsp soy sauce. Add a little white sugar to make it fresh. Don't look down on this little white sugar. Just add a little. The whole dish will be more delicious.
Step6:Add 1 small bowl of chicken soup (or small bowl of water) and simmer over medium heat for 78 minutes until the peas are ripe. If you like to add chicken essence, add a little and mix quickly, then you can put it on the plate and serve it.
Step7:Scoop up a spoonful of pea mince and put it directly on the steaming white rice just out of the pot. This is the best cover rice.
Step8:Peas are full and round in the gravy. Soft and glutinous are very fragrant. Only this dish can completely kill two bowls of rice.
Cooking tips:1. Choose 3 fat and 7 thin forelegs, or snow meat. Fat and thin meat are more tender. After stir frying, a little lard will be produced. It will make the whole dish fragrant and charming. 2. Douban sauce is the soul of this dish. It plays a role of increasing fragrance and color. It is the most common seasoning in Sichuan cuisine. It is always available at home. 3. If you want to add chicken essence or monosodium glutamate, you'd better add it before the last cooking. It has the best fresh effect. OK. Today's sharing is here. Like friends can try this pea mince. It's the taste of home. It's also the taste of spring. It's simple but not simple. It's delicious and delicious. There are skills in making delicious dishes.
