Shredded pork and cowpea horn

Composition:

Cowpea horn 300g

Lean meat100g

3 ~ 4 slices of dried pepper.

Zanthoxylum bungeanum 10g

20 grams of onion is one gram of food.

A little oil

Jiang Mo (you can also use ginger powder).

Proper amount of salt

Garlic powder 10g

1 tablespoon soy sauce

Proper amount of cooking wine

A little water starch

Recipe practice:

1. Cut the beans into 2 cm long segments.

2. Boil the water in the pot, pour a few drops of vegetable oil and a little salt, blanch the cowpea, break it and take it out.

3. Shred lean meat, add a little cooking wine and water starch and mix well. Heat the wok, add a tablespoon of vegetable oil, and then stir-fry the shredded pork to change color.

4. Fry the pepper in slow fire until the color becomes darker and the fragrance overflows. Take out the pepper. Deep-fry the shredded dried chilies in low fire until they are fragrant.

5. Add shredded onion and minced garlic from Jiang Mo and stir-fry until fragrant.

6. Add shredded pork and cowpea horn, then stir-fry with salt fire for 2 minutes.