Wild bamboo shoots and minced pork with fried sauce
Ingredients: fragrant dried,white sesame,green pepper,carrots,onion,Jiang,garlic,sweet sauce,sandwich meat
Recipe Recommendations
- sandwich meat appropriate amount
- carrots appropriate amount
- fragrant dried appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- onion appropriate amount
- green pepper appropriate amount
- white sesame appropriate amount
- sweet sauce appropriate amount
Steps for Wild bamboo shoots and minced pork with fried sauce
1
Wash all ingredients, dice bamboo shoots with flying water, dice carrots, dice fragrant dried meat, dice fat and thin meat separately for use; dice ginger, garlic and green onions, and dice green peppers in circles for use.
2
Make a bowl of Laoganma sauce.
3
1 tablespoon of sweet flour sauce.
4
Stir-fried sesame seeds.
5
Heat the pan and pour in the diced fat meat.
6
Stir fry diced fat meat until golden brown and oily.
7
Pour in the diced lean meat and the ginger, garlic and pepper rings in turn.
8
Saute minced ginger and garlic until the lean meat shrinks and discolors.
9
Pour in Laoganma sauce and sweet flour sauce in turn.
10
Stir well and color, add a little Jinlan soy sauce and stir-fry for about 1 minute.
11
Then add diced wild bamboo shoots, diced carrots and diced fragrant dried diced slices in turn and stir fry for 1 minute.
12
Add a bowl of water, bring to a boil over high heat and simmer until the carrots are soft.
13
Remove the cover and sprinkle with fried white sesame seeds.
14
Finally, sprinkle with chopped green onion. (Pour some sesame oil on the pan. My sesame oil comes from a barrel brought from my hometown, so I can't take pictures with it!)Wild bamboo shoots and minced pork with fried sauce Make Tips
1. The homemade Laoganma sauce, sweet noodle sauce and Jinlan soy sauce all have a salty taste. Personally, I feel that the taste is just right and no other seasonings are needed. 2. The side dishes of the sauce can be diversified. 3. Wild bamboo shoots must be blanched in water.