After I repeatedly stir-fry the bracken, the water was almost completely stir-fried. It tasted a little dry-fried and had a unique flavor.
The reason why I choose to break the bracken by hand is because it can be accurately determined which bracken are old and which are no longer edible. Old bracken will have residue when eaten. If these old bracken roots are not removed, it will affect the mood of dining.
O(∩_∩)O~
In addition, bracken is more difficult to stir-fry, so you must try to stir-fry it as long as possible. No matter how you stir-fry it, it will not get too old and it will only get more and more delicious. I have also seen bracken broken from the middle, which will make it easier to cook, but the taste will be discounted. I still like to eat it whole like this.
stir-fried pork and bracken
By RyanKuvalis
Recipe Recommendations
Steps for stir-fried pork and bracken
1
Slice pork.
2
Break the bracken by hand and cut the garlic sprouts and peppers into sections.
3
There is no need to add oil in the pan, stir-fry the bracken first.
4
Add half a bowl of water, add salt and cook for a few minutes. (This way, bracken is more delicious)
5
Fry the water dry.
6
Remove the stir-fried bracken.
7
Start another pot. Heat the pan with oil and saute the peppers until fragrant.
8
Add pork and stir fry, add salt and glutinous rice wine.
9
Stir fry the pork until both sides are browned.
10
Add the stir-fried bracken and stir fry.
11
Add some water and simmer in soy sauce for two minutes.
12
Remove the juice slightly, add the garlic sprouts, stir fry for a few times.