Chinese Food
Fried shredded pork with Kwai Chai and bean sprouts
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Soya bean sprouts are the best way to stir fry with soya bean paste. The bean flavor is overflowing. Adding a handful of leeks before leaving the pot can improve the freshness and fragrance.
Cooking ingredients
Cooking Steps
Step1:When the pork tenderloin is not completely frozen, cut it along the texture. Add a little cooking wine, a little salt and corn starch to marinate it. Mix in half a spoon of oil to lock the water. Heat the wide oil in the pot. Pour in the tenderloin and quickly stir fry. Wait until the meat is completely discolored, then dish it out for later use.
Step2:1 small handful of leek is washed and cut into sections.
Step3:Wash the bean sprouts and soak in salt for a while. Then rinse them and drain.
Step4:Hot pot of cold oil. Stir fry with scallion. Pour in bean sprouts.
Step5:When the bean sprouts are soft and not so crispy, pour in a tablespoon of Haitian soybean paste. Then add some other ingredients in the list to taste.
Step6:Our family likes to eat the yellow bean curd soft and rotten a little. So we add water and cover it and simmer for a while. After the bean curd is soft and rotten, we add the shredded pork tenderloin and stir fry it.
Step7:Put leeks in when you are about to leave the pot. Stir fry for a moment. Don't fry too long lest the leeks get old.
Step8:Serve. Eat.
Cooking tips:Note - soy sauce is already salty. Therefore, less salt should be added for subsequent seasoning. Still have leek to want to put finally. Quickly turn fry a moment to be OK. There are skills in making delicious dishes.
