For home-style cooking, you can prepare the vegetables and meat the night before and marinate them. The next morning, you can just stir-fry them for 10 minutes. As for fermented bean paste, I still think Juan Cheng's is the best. It seems better to blend the fermented bean paste in a soy milk maker; using it directly results in a lot of chili skins.
Materials
Garlic sprouts
Appropriate amount
Shredded pork
Appropriate amount
starch water
a little
meat marinade
Cooking wine, dark soy sauce, light soy sauce, cornstarch
ginger
small amount
garlic
small amount
Salt
Appropriate amount
Doubanjiang (fermented broad bean paste)
Appropriate amount
Sichuan peppercorn
Two
Stir-fried Garlic Sprouts with Shredded Pork - Quick and Easy Home-Style Dish Recipe
Step 1
Cut the garlic shoots into small sections, and slice the ginger and garlic.
Step 2
Cut the meat into strips, add dark soy sauce, light soy sauce, and cornstarch, and mix well.
Step 3
Add a little oil to the meat and mix well.
Step 4
Heat the wok over high heat, then reduce to low heat and add oil.
Step 5
Add Sichuan peppercorns, ginger, garlic, and fermented bean paste and stir-fry briefly.
Step 6
Add shredded meat and stir-fry
Step 7
Add the garlic shoots and stir-fry over medium heat. You can stir-fry them for a while longer to soften them for better flavor.
Step 8
Prepare starch water
Step 9
Add salt, and once the vegetables are cooked, pour in the cornstarch slurry and stir-fry over high heat until the sauce thickens.
Step 10
Remove from heat and plate
