Pea seedlings are one of the common vegetables on our family table. Pea seedlings can prevent constipation, protect the liver and eyes, enhance immunity, and are nutritious, so you can eat more at ordinary times. People with spleen and stomach deficiency and cold eat less. The practice is also very simple. Today, I introduce the delicious method of bean sprouts.

The practice of frying meat with bean sprouts

Preparation of ingredients: cut off the roots of bean sprouts with a knife and clean them for later use. Slice pork belly, chop chopped green onion, minced garlic and Jiang Mo, and cut dried Chili into sections for later use.

Boil on high fire: add water to the pot, pour in bean sprouts after the water boils, blanch for a few seconds, and then control the moisture everywhere. Blanch the water to remove the beany smell of bean sprouts. Pour peanut oil into the pot, heat it, pour it out, and add cold oil again. The purpose of this step is not to stick to the pan when frying meat.

Cool in oil in a hot pan, add pork belly, stir-fry in oil, add dried Chili, chopped green onion, minced garlic and Jiang Mo to stir-fry, add bean sprouts, stir-fry a few times, add soy sauce, salt, monosodium glutamate and chicken powder to taste, add a little red vinegar from the side of the pan to enhance fragrance, stir-fry evenly and pour sesame oil out of the pan.

Experience sharing: fried bean sprouts should not be too long, too much, easy to produce moisture, affecting the taste.