material

500 grams of mung bean sprouts, a handful of leeks, a small piece of tenderloin, and the right amount of salt and vinegar.

working methods

1. Cut the meat into filaments and add a spoonful of soy sauce, a few drops of cooking wine and a little starch. Pick it up and marinate it for about ten minutes. Select, wash and cut leeks.

2. Cleaning of bean sprouts: Wash the mung bean sprouts twice with clear water. Blanch in an open flame for one minute. Soak the blanched bean sprouts in cold water. Drain the water and take it out.

3. Put the oil in the pan, add the pickled shredded pork and stir fry while it is hot. When the shredded pork slightly discolors, add blanched bean sprouts. Stir-fry over high heat, add a little vinegar and stir well. Add leek and salt to taste, and stir fry quickly before taking out the pot.

skill

Blanching water is to prevent water from coming out during frying, so you don't have to wait for cooking, just blanching water 1 minute. It is also very important that you don't need to remove the mung bean skin. Mung bean skin is called mung bean coat in Chinese medicine, which has stronger heat-clearing and detoxification effect than mung bean.