Snowy red
Ingredients
Materials
Ingredients: 120 grams of minced pork, 1 stalk of bamboo shoots, 1 stalk of red chili, 600 grams of baby mustard greens
Seasoning: ? tbsp of soy sauce, ? tsp of coarse salt, ? tsp of rock sugar
Practice
1. Place the mustard greens in a plastic bag and sprinkle evenly with coarse salt, then tighten the mouth of the bag and squeeze out the air and leave it to marinate for 8-10 hours until the mustard greens are softened, then rub it with your hands through the plastic bag until the fragrance comes out and becomes the snowy red
2. Rinse 300 grams of snowy red and squeeze out the water, then cut off the tips and old leaves, then cut the young stalks into finely chopped pieces and then squeeze out the water and leave it to stand by
3. Cut the cooked bamboo shoots into thick julienne strips, and cut the red chili pepper into small slices and set aside
4. Heat 1 tbsp of oil in a wok, stir-fry the minced pork until it loosens up and releases the oil, then add the red wine, bamboo shoots, and a little water and stir-fry well, add the chili pepper and soy sauce, and stir-fry until the icing sugar melts
Chef's Note:
*Minor chard needs to be air-dried before pickling
*Minor chard should be air-dried before pickling.
*Small mustard greens can be replaced by greens or radish leaves, with greens having a better flavor