How to make fried pork with chives

Summer is here and the leek harvest is in season. As leek flowers can only be enjoyed in summer, their unique fragrance and deliciousness always bring people endless nostalgia. As one of the home-cooked dishes, stir-fried shredded pork is relatively easy to cook, tastes good, and can be used with many dishes, so it is very popular among people. But what kind of collision will happen when the fragrant chives meet the versatile shredded pork? How does it taste? Let’s take a look at how to make stir-fried leeks and shredded pork.

Ingredients:

A bunch of chives, 300 grams of lean meat, 1 pepper, and 50 grams of golden hook shrimp.

1 teaspoon of light soy sauce, 1/2 teaspoon of sugar, 1/2 teaspoon of cornstarch, a little pepper, 1 teaspoon of wine, and 3 tablespoons of water.

Preparation method:

1. Cut the pork into shreds, add salt, light soy sauce, cornstarch and oil, mix well and set aside.

2. Remove the old stems of the chives, wash them and cut them into sections. Deseed and shred red pepper.

3. Use 2 tablespoons of oil to stir-fry the shredded pork. When it turns white, add in leeks and chili peppers, add seasonings and stir-fry until well combined.

150g lean pork, 200g chives, 50g red pepper, 10g shredded ginger, 50g oil, 1 tsp (5ml) cooking wine, 15g water starch (starch mixed with appropriate amount of water), salt

Thick sauce: half teaspoon salt (3 grams), 5 grams soy sauce, half teaspoon sugar (about 2 grams), 15 grams water starch, a small amount of chicken essence, 50 grams of fresh soup (or water)

1. Cut the lean pork into strips about 7 cm long and 0.3 cm thick, put them into a bowl, add half a teaspoon (3 grams) of salt and 15 grams of water starch (starch mixed with an appropriate amount of water), mix them in a clockwise direction with chopsticks, let it sit for a few minutes, then add 1 tablespoon (15 ml) of water, mix them in a clockwise direction with chopsticks to allow the meat to fully absorb the water, then cover with plastic wrap and refrigerate for 15 minutes, take them out before frying, add 1 teaspoon (5 ml) of water, mix them in a clockwise direction with chopsticks, and set aside.

2. Remove the older parts and the top flowers from the chives, wash and cut into 4 cm long sections, mix with 1 teaspoon (5 ml) of salt, marinate for 5-10 minutes, drain and set aside, remove the seeds and tendons of the red pepper and cut into thin strips for later use;

3. Add half teaspoon of salt (3g), 5g of soy sauce, half teaspoon of sugar (about 2g), 15g of water starch, a small amount of chicken essence, and 50g of fresh soup (or water) to make a sauce for later use; heat the wok on high heat, add oil, put in the marinated shredded pork, stir-fry, add cooking wine and shredded ginger and stir well;

4. Add the marinated chives and stir-fry evenly;

5. Add red pepper shreds and stir well; add the prepared sauce and stir well.

Method 2:

1. For chive flowers, remove the flower buds first;

2. Wash and cut the chives into sections, wash and cut the lean pork into strips, cut the chili pepper into small sections, cut the green pepper diagonally, and cut the ginger into strips.

3. Heat the pan, add oil and stir-fry the shredded ginger.

4. Add the shredded pork, stir-fry until it changes color, then add the chili pepper and continue to stir-fry.

5. After the aroma comes out, pour in appropriate amount of light soy sauce, five-spice powder and cooking wine, stir fry evenly

6. Pour in green peppers and chives, stir-fry over high heat, add appropriate amount of salt, and add appropriate amount of chicken essence and sesame oil after frying.