Instruments: snowy red 1, 200 grams of pork, 1 clove of garlic, 1 slice of ginger, 2 dried chili peppers, 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of corn starch, moderate oil, a pinch of salt, a little bit of sugar

Practice:

1, fresh snowy red wash clean, drain the water, the old hard leaves pulled out, tender leaves to use to stir fry crispy very tender, the market a dollar a pound, like you can buy several kilograms at a time in addition to frying to eat, it is also good to use as a pickle. The first thing you need to do is to buy a few more pounds at a time, in addition to the fried vegetables to eat, used to make pickles is also good.

2, pork peeled, chopped diced, plus soy sauce, oyster sauce, corn starch and gently grasped two minutes, the sauce is completely absorbed, the pork stood for ten minutes, to be used.

3, chopped snow red with a little salt with a hand grasp, marinated out of the water poured, this is very important, fresh snow red has a little pungent odor, with salt to kill the water can be removed part of the pungent flavor, fried out of the texture will be softer.

4, take the hot pan put a little oil hot, sautéed ginger, garlic and dried chili, the aroma out of the first fried minced pork, pork off the raw, fried out of the flavor, you can drizzle a little wine to go to the fishy, the pork can be fried slightly burnt a little bit (not a paste flavor).

5, snow red into the pan fried incense, try to snow red in the excess water fried out, snow red to absorb more grease and flavor, so that the taste will be fragrant and soft and rice.

6, before leaving the pan with a little salt seasoning, a little sugar to refresh, stir-fry evenly after turning off the fire on the plate, simple and fast cooking can be on the table.