Minced Pork and Sour Cowpeas

Overview

Fresh minced meat paired with soaked cowpeas is a particularly good appetizer and rice dish. The most important thing is that the various seasonings must be evenly matched. Let the sourness of the cowpeas permeate into the minced meat and it goes very well with rice. In this dish, I add egg liquid to the meat in a traditional combination to make the meat smooth and tender.

Tags

• hot dishes
• home cooking
• summer recipes
• lunch
• dinner
• cooking wine
• doubanjiang
• egg
• ginger
• light soy sauce
• minced pork
• onions
• oyster sauce
• soaked cowpeas
• red pepper

Ingredients

Steps

1. 1 Cut the fat and lean meat into minced meat. Add an egg to it and grind the soaked cowpeas, cut the green onion into thin sections, slice the red pepper and slice the ginger

   

2. 2 First, stir-fry the meat filling in a hot pan with oil. When oil 8 is mature, add onion, ginger and red pepper and stir-fry

   

3. 3 Pour in the meat filling, add cooking wine, and stir-fry the light soy sauce and bean paste evenly to release the oil. The amount of light soy sauce and bean paste must be small. Because soaked cowpeas are inherently salty

   

4. 4 Plate and reserve light soy sauce

   

5. 5 Clean the pot. Heat a pan with a little oil, add soaked cowpeas and stir-fry until fragrant, then add the fried meat filling and stir-fry. Add oyster sauce to taste and serve