Don't know how to burn peas, so find a peas braised pork, almost it, huh~~

Raw materials are: fresh tender peas 250 grams, 400 grams of pork foreleg (cut into small lumps, boiling water over again, served on a plate)?

Spices: minced garlic, minced ginger, pepper kuokuo, small red pepper minced, chopped cilantro?

And then, in the pan put some oil, hot, the meat heap inside the skin of the fat meat pick out, put in the hot oil fry, frying, frying, wait until the surface of the white fat meat a little bit of yellow, the small bowl of condiments poured into the, plus a spoonful of homemade bean paste and stir fry together (this operation is a little bit dangerous, because the meat heap in the frying pan frying will be the oil star four splashes, be careful ah!)

The fourth step is to put the rest of the lean meat heap into the pot, turn on high heat and stir-fry a few times, add two spatulas of water, cover the pot with a lid, change the heat to medium, and let it simmer for 5-8 minutes (I let it simmer for about ten minutes, and it turned out to be just enough to have a little bit of water left to keep it from burning) ?

About?10?minutes?later, I uncovered the pot, renewed two more spatulas of water, poured the fresh peas into the pot, added the right amount of salt and chicken broth, stir-fry a few times over high heat, covered the pot, changed the heat to medium, and simmered for another 10 minutes?

The last step, rise to plate, sprinkle chopped cilantro (which adds a touch of spring), eat it.