Fried Pork with Pickled Lobster Head

Overview

It is an underground bulb of a perennial herbaceous plant of the Liliaceae family. It has slender leaves and small purple flowers. The young leaves are also edible. Mature clam heads are large and plump, white and crystal clear, spicy and tender. They contain sugar, protein, calcium, phosphorus, iron, carotene, vitamin C and other nutrients. They are a good condiment for cooking and dining. The way to eat scallops is very particular. Slice fresh meat or shred it for stir-frying. It has a unique taste and is mostly used for pickling. The large white ones can be pickled into sour, sweet, spicy and other flavors according to everyone's preference. Not only is the color bright and crystal clear, but also the fragrance is refreshing, making people salivate after smelling it; the lower quality ones can be minced with chili peppers and pickled into spicy clams, which are both appetizers and good food.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• chili
• lean meat
• light soy sauce
• msg
• oil
• pickled scallops
• ginger
• salt

Ingredients

Steps

1. 1 Wash the lean meat and cut into thin slices and set aside.

   

2. 2 Cut the pickled garlic into slices, slice the ginger, and cut the pepper into sections and set aside.

   

3. 3 Heat the wok, pour in cooking oil to heat, add chili pepper and ginger slices and stir-fry until fragrant.

   

4. 4 Add the meat slices and stir-fry until cooked.

   

5. 5 Add the garlic and stir-fry for a while.

   

6. 6 Add light soy sauce and stir-fry evenly.

   

7. 7 Add salt and MSG and stir-fry evenly.