Stir-fried dried beans with shredded pork and fragrant beans
Overview
I like to mix several kinds of dishes together and cook them. It is usually called a hodgepodge. It is suitable for small families. One bowl of dishes contains both meat and vegetables. It is nutritious and simple. What I like more is its taste. The vegetarian dishes have the aroma of meat, so the taste is not bland. The excess oil from the meat is absorbed by the vegetarian dishes, so it is not so greasy.
Tags
Ingredients
Steps
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Wash the fresh tenderloin (the amount here can be divided into three times for cooking), cut and marinate it, and store it in the refrigerator for cooking at any time. It can be used to make noodles or soup.
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Cut into thick slices and then cut into strips.
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Serve in a bowl, add salt, chicken powder, light soy sauce, cornstarch, and a little cooking oil.
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Stir evenly with chopsticks and marinate for about 20 minutes.
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Garnishes: tender beans, dried fragrant beans, green and red peppers, garlic cloves.
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Wash and cut the beans into sections, wash and cut the dried fragrant into strips, cut the green and red peppers into strips, and peel and smash the garlic cloves.
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Heat a pan, add a little cooking oil, add shredded pork and stir-fry until it turns white.
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Serve on a plate.
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Continue to heat the pan with a little oil, add minced garlic and sauté until fragrant.
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Pour in the beans and stir-fry evenly over high heat until the beans are soft and translucent.
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Add green and red chilies and stir-fry for a while.
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Keep the fire on high and add incense.
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Add a little water and stir-fry evenly.
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Add abalone juice.
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Add a little salt and chicken powder, pick up the pan and toss the ingredients evenly. (Novices cannot do this, so use a spatula to stir-fry evenly.
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Pour in the fried shredded pork.
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Stir fry evenly.
