Stir-fried pork is the most commonly cooked dish in our daily cooking. It is often paired with various vegetables or peppers. The most commonly used meat is pork belly. I don’t know if any of you have it. I have tried stir-frying pork neck, and this is actually Xiao Feng’s first time trying it. Today we use perilla leaves and pork neck to make a pairing. I don’t know how it tastes. I rarely eat perilla leaves, but The response has been pretty good. Let’s take a look at how to do it first.
Stir-fried pork neck with perilla leaves
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Preparation: 200 grams of pork neck, a handful of perilla, an appropriate amount of oil, an appropriate amount of salt, a red pepper, a spoonful of Laoganma, an appropriate amount of ginger slices, an appropriate amount of minced garlic, an appropriate amount of light soy sauce, and an appropriate amount of cooking wine
Process:
1. Wash the perilla leaves, wash the red pepper, and slice them
2. It is easier to cut the pork neck after it is frozen, cut into slices, and then pour in Blanch it in boiling water, take it out and set aside
3. Pour oil into the hot pot, then put the pork neck in and stir-fry the oil
4. Add the ginger, garlic slices and Pour in the red pepper and stir-fry until fragrant
5. Then add some light soy sauce and cooking wine and stir-fry evenly
6. Add some salt to taste before serving, then add the perilla leaves and stir-fry When cooked, it’s ready to be taken out of the pan
Removed from the pan and plated up
The stir-fried pork neck with perilla leaves is ready. The taste is really good. The pork neck is so soft. The fragrance of perilla leaves is added to the noodles. Because of the addition of some chili peppers, it tastes more refreshing. It is also a home-cooked dish that goes well with rice. I rarely eat perilla leaves, but this combination is really good and the method is also very good. It’s simple, and perilla leaves are rich in carotene and vitamin C, so if eaten regularly, they can help enhance the body’s immune function. You can eat more and try this recipe.