Minced pork, garlic sprouts

Overview

Protagonist or supporting role, just be yourself. Both we and vegetables have their own positioning. Many times we long to be the main character in a movie so that all the focus will be on it. The envious eyes of everyone can make people temporarily forget the bitterness and helplessness behind them. Cai Caiwu thought that if vegetables also had life and thoughts of their own, would all the dishes want to be the main dish on the plate? This would win the favor of all diners. But whether in life or in a story, where there are so many protagonists and where there are so many thrills, the protagonists and supporting characters can just be themselves. The minced meat and garlic sprouts dish recommended by Cai Caiwu today is meaty and fragrant, oily but not greasy; the garlic sprouts are crisp and refreshing, especially suitable for summer meals, and it is simple and easy to learn.

Tags

• hot dishes
• preparing meals
• sichuan cuisine
• dinner
• dried chili peppers with erjingtiao
• garlic sprouts
• minced pork belly
• old ginger
• onions
• white sugar
• salt
• soy sauce

Ingredients

Steps

1. 1 Prepare the raw materials in advance and remove the older roots of the garlic sprouts

   

2. 2 Wash the garlic sprouts and cut them into small pieces; cut the dried chilies into sections; cut the green onions into flowers; chop the ginger and set aside

   

3. 3 Pour oil into the pot and heat it until it is 60-70% hot. Add the minced pork belly into the pot and stir-fry until the oil comes out. Add in the minced ginger and dried chili and stir-fry until fragrant. Then add soy sauce to adjust the color

   

4. 4 Finally, add the garlic sprouts and stir-fry over high heat for 1-2 minutes. Add appropriate amount of sugar and salt to taste

   

5. 5 After serving, sprinkle with chopped green onion and serve