The head chef stir-fried mung bean sprouts and shredded pork together. It tastes particularly delicious and is a real farmhouse stir-fry.

Today I will share with you the recipe of a home-cooked stir-fry "stir-fried mung bean sprouts with shredded pork" Method: mung bean sprouts, the sprouts of mung beans. During the germination process of mung beans, vitamin C will increase a lot, and part of the protein will also be decomposed into amino acids needed by various people, which can reach seven times the original content of mung beans, so the nutritional value of mung bean sprouts is greater than that of mung beans. Among sprouts, mung bean sprouts are the cheapest and rich in nutrients. Mung bean sprouts are also one of the foods highly praised by natural foodists. Below I will share with you how to do it in detail. Friends who like it can learn it together.

Stir-fried Shredded Pork with Mung Bean Sprouts

1. First we prepare a small piece of pork, cut it into thick slices and then into shreds, cut green onions into chopped green onions, and cut ginger into shreds. Cut the millet pepper into rings, prepare 200 grams of mung bean sprouts, put them into clean water and wash them thoroughly.

2. After all the ingredients are prepared, we start cooking. When frying the shredded pork, we need to slide the pan first to avoid sticking. After sliding the pan, heat the pan with cold oil, add the shredded pork, and stir-fry Fry out the moisture inside for about a minute, stir-fry the shredded pork until fragrant, add onion, ginger and millet pepper, stir-fry over low heat until fragrant, add a little dark soy sauce to enhance the color, 5 grams of oyster sauce to increase the freshness, and stir-fry the color evenly.

3. Then add 2 grams of salt, 1 gram of chicken powder, a little sugar to enhance the freshness, and 1 gram of five-spice powder. Stir-fry to add flavor to the shredded pork, then add mung bean sprouts, and add 10 grams of light soy sauce. Turn to high heat and stir-fry for 30 seconds. After the bean sprouts are broken, add 1 gram of salt, 1 gram of chicken powder, and 1 gram of five-spice powder. Add a little water starch to allow the seasoning to be better absorbed on the surface of the bean sprouts and stir quickly. After the pot is evenly mixed, it is ready to be plated.

Technical points:

Mung bean sprouts have a relatively high moisture content, so they must be cut off before adding salt, and they must be stir-fried over high heat and taken out of the pot quickly to avoid a large amount of water leaking out, which may affect the taste and appearance. .