A Dish Children Can't Get Enough Of: Garlic Sprouts with Pork (Five Bowls Per Serving)
Garlic sprouts stir-fried with pork is a dish I've loved since childhood. It's always on the table during Chinese New Year or ordinary days. In my memory, children always love this dish, and in their bowls, you can always find garlic sprouts stir-fried with pork. Although it's an extremely ordinary home-cooked dish, there's a trick to getting the garlic sprouts perfectly green and not dark. You must not stir-fry them directly in the pan to achieve this.
Garlic sprouts and pork
By Wang's Little Flower
Ingredients:
Garlic sprouts 400g, pork belly 60g, peanut oil 1 teaspoon, salt 1 teaspoon, soy sauce 1 teaspoon, cooking wine 1 teaspoon, scallions to taste
Cooking steps:
1. Slice the pork with the back of a knife for 20 seconds. This is to make the meat more chewy.
2. Cut into chunks. Prepare.
3. Put the pork into a little baking soda, then rinse and prepare.
4. Add baking soda. Change the muscle structure of the meat.
5. Cut the garlic sprouts into segments. Wash and prepare.
6. Heat oil and add pork.
7. Stir-fry the pork for about 8 minutes.
8. Add the garlic sprouts.
9. After the garlic sprouts are slightly discolored, add cooking wine and soy sauce.
Cooking tips:
1. Wash and slice the garlic sprouts, remove the stalks, and soak them in a slightly salted water for about 20 minutes. Don't underestimate this step. It's the key to keeping the garlic sprouts green and preventing them from turning dark. This method also solves the problem of garlic sprouts not absorbing flavor. 2. When stir-frying garlic sprouts, it's best to use lean pork, cut into strips and marinate them with soy sauce and cornstarch. 3. Heat a pan and add peanut oil, then add pork belly and ginger slices over low heat. If you don't like ginger slices, you can omit them. 4. Then add the garlic sprouts that have been soaked in salted water and stir-fry quickly.
Do your kids like to eat it?
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