Materials

Lean meat, buckwheat, chili peppers, a little water, water starch, a little salt, chicken essence

Practice

1. Slice the lean meat, put salt, chicken essence, water starch and mix evenly, under the hot frying pan quickly sautéed two (sprinkle a bit of water frying the meat is tender and not stuffed with cracks) spatula, put a bowl of spare.

2. pan hot oil, chili, a little salt (chili to taste) stir fry a few times, under the cut buckwheat stir fry until softened and browned, add salt, fried meat, chicken essence, a little water (you can also put a little soy sauce) quickly stir fry two pots on the plate.

Two: Stir-fried Pork Heart with Shallots

Ingredients

Pork heart 500 grams, 6 green onions, 10 grams of ginger, 4 cloves of garlic, 2 chili peppers, A. 1/4 teaspoon salt, 1 teaspoon cooking wine, 1 tablespoon cornstarch, 1 tablespoon egg white, B. 2 tablespoons dark vinegar, 1 tablespoon sugar, 1/4 teaspoon salt, 1 tablespoon cooking wine, 1/2 teaspoon cornstarch, C. 1 teaspoon sesame oil

Make sure to add salt, chicken essence, and a little water (you can also add some soy sauce) to the pan and serve.

How to make it

1. Cut the pork heart into 0.5 cm slices, rinse and drain, and marinate with seasoning A for about 3 minutes; cut green onion into pieces; finely chop ginger, garlic and chili pepper and set aside.

2. Blend seasoning B into sauce and set aside.

3. Boil the pork heart for about 10 seconds and then drain.

4. Heat a pan, add 1 tbsp of oil and sauté the shallots, ginger, garlic and chili pepper from Method 1 on low heat. Add the pork heart from Method 3 and stir-fry on high heat for about 10 seconds, then pour the sauce from Method 2 into the pan and stir-fry until smooth.