Material

5g of peas, 2g of minced pork belly, bean paste, garlic, ginger, onion, sugar and salt

Method 1. Prepare raw materials in advance, and soak peas in clear water one day in advance (it is high in summer, so it is recommended to change water frequently)

2. Cut the onion into flowers for later use

3. Pour a small amount of oil into the pot, and stir-fry the minced pork belly in the pot

4. Add ginger rice, garlic rice and bean paste to stir-fry until fragrant

5. Add a proper amount of water and boil the soaked peas

6. To save time, put the boiled peas in a pressure cooker for 5 minutes, so that the peas will be soft, rotten and delicious (water in the pressure cooker) Season with sugar and salt

7. Sprinkle chopped green onion on the peas and serve

Tips

Kitchen tips

1. Soak the peas in advance, which can save the cooking time

2. Pork belly minced with fat and thin, which makes the taste better

3. Season the peas in the pot first, and then press them in the pressure cooker for 5 minutes.

2. Heat the oil in the pan, add Jiang Mo and minced garlic and saute until fragrant, add the chopped pork and stir-fry until it becomes discolored, and then plate.

3. Heat the oil in the pan and stir-fry the peas for one minute.

4. Add green pepper and red pepper, and add the fried shredded pork and stir fry.

5. Add a proper amount of soy sauce and salt and stir well.

Method 3,

Ingredients

25g fresh peas, 15g beef, 1 clove garlic, 2 slices fresh ginger, 2 fresh red peppers, 2 teaspoons of cooking wine (3ml), 1 teaspoon of salt (5g), 1/2 teaspoon of pepper (3g), 1 teaspoon of sesame oil (5ml), and 2 teaspoons of light soy sauce. Wash beef and cut it into .5cm size granules; Garlic slices; Cut the fresh small red pepper into circles obliquely, and set aside.

2. Add cooking wine, salt, pepper and 1 tablespoon water starch (15ml) into the beef granules, mix well and marinate for 15min.

3. Boil the water in the pot with high fire, blanch the peas for 3 seconds, soak them in cold water, remove and drain for later use.

4. Stir-fry the oil in the pan with a large fire, add garlic slices, fresh ginger slices and small red pepper rings to saute until fragrant, pour in marinated beef and stir-fry for a while, add pea kernels, stir-fry with soy sauce, chicken soup and water starch evenly, and pour sesame oil

Method 4,

Materials

"Appropriate amount of muscle in chicken" and "appropriate amount of pea kernels", " "1~2 tablespoons of soy sauce"

Practice

1: Slice the chicken tenderloin, marinate it with salt, white pepper, corn flour or white powder, and add some water

2: Blanch the peas until the surface becomes discolored, and then rinse them immediately to maintain a crisp green color

3: Blanch the chicken tenderloin and fish them for later use, and try to make them disperse when scalding, so as not to form a ball.