In my hometown of Zhuxi, people mostly prefer hot and sour dishes, such as kimchi, pickled vegetables, hot and sour seeds, sour cowpeas, sour cabbage, sour radish, pickled cucumber... As I write this, when I think of the sour taste, My whole body felt agitated, and I could not help but secrete more saliva, haha. But even so, Zhuxi people can't stop eating dishes made with spicy and sour ingredients. Whether it is a home-cooked meal or a feast, whether it is the main dish ingredients or stir-fry ingredients, you can always see the "figure" of hot and sour ingredients, and people always love them because of their addition, so that Anyone with a bad appetite can eat two more bowls of rice. Hot and sour dishes can not only reduce the waste of some seasonal vegetables, but are also the embodiment and crystallization of people's wisdom in food. Today, I will introduce to you a favorite among the spicy and sour dishes - fried lean pork with sour leeks and spicy seeds.
Materials
A plate of pickled chives, appropriate amount of lean meat, ginger, garlic, chives, red pepper segments, chicken essence, Sichuan peppercorns, cooking wine, blended oil, and edible salt.
Cooking steps
1, food preparation:
Grab a plate of pickled chives and pickled chives, take out the lean meat and put it in cold water to thaw for later use. Peel and wash the chives, ginger and garlic and set aside.
2. Rinse the thawed lean meat twice with water, drain and dry. (It would be better if you have fresh, unfrozen lean meat)
3. Chop chives, ginger and garlic and set aside.
4. Cut the lean meat into thin strips, put it into a bowl, add appropriate amount of salt, cooking wine, and pepper and marinate for a few minutes. (This can effectively remove the fishy smell of meat and ensure a more delicious stir-fry.)
5. Pour the mixed oil into a non-stick pan and heat it up. Pour the marinated lean meat into the pan and stir-fry. Add the garlic and minced ginger and continue to stir-fry until the color of the meat turns white (do not stir-fry the meat for longer). If it takes too long, the meat will become old and the taste will be affected). Put the fried lean pork shreds on a plate and set aside.
6. Clean the pot for frying lean meat, pour in mixed oil (you can put more oil, because sour leek and spicy food is very oily), heat it up, add ginger and minced garlic and fry until fragrant, pour in sour leek and spicy food and cook over high heat Stir-fry for seven or eight times, add the fried shredded lean pork, add an appropriate amount of red pepper segments, and continue to stir-fry to ensure that the spicy chives and shredded lean pork are evenly mixed together.
7. Add an appropriate amount of chicken essence, stir-fry two or three times, and it is ready to serve. A plate of stir-fried lean pork with sour chives and chili that will whet your appetite as soon as you smell it is ready. Take your taste buds on a journey of eating as much as you want!
cooking tips
1. Let me solemnly introduce the main ingredient of this dish-sour leek and spicy recipe. Simple and convenient, you can eat whatever you want if you love food. Select fresh leeks and green chili seeds and wash them (the quantity of leeks and chili peppers depends on your own needs. The more you cook, the longer it will take to eat. However, it is recommended to cook less each time. If you pickle too much, it will be so sour that it will affect the food. Taste). Cut the leeks into small sections and the peppers into pieces, put them in a basin and add an appropriate amount of salt and stir evenly to ensure that every piece of leek and pepper gets the salt. Then put it into a glass jar, press it tightly, seal it and leave it for two or three days before eating it.
2. The spicy chives and sour leeks can be stir-fried or directly put on the plate as a side dish for porridge.
3. Sour chives and spicy chives are pickled with salt. Do not add salt when frying. Because it is a spicy and sour dish, it is recommended that those with a weak stomach eat less of it.