Chili preserved egg meat
By TerrenceKris
I haven't eaten preserved egg for a long time. Let's use it to make a small stir-fry today to comfort my appetite.
Recipe Recommendations
- red pepper of 2
- preserved eggs of 2
- pork 250 grams
- soy sauce appropriate amount
- chicken powder appropriate amount
- sugar appropriate amount
- starch appropriate amount
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for Chili preserved egg meat
1
Wash the two peppers and cut them into pieces for later use, cut the garlic into rice, and cut the green onions into chopped green onions.
2
Cut the pork into strips and marinate with soy sauce, sugar and cooking wine for 10 minutes.
3
Cook the preserved eggs for 5 minutes, peel and cut into blocks. (Cook it so that the preserved egg heart can take shape and avoid being a mess when cutting it. But I cooked it too long, a little too long.)
4
Sit in the pan and add oil, add half of the chopped green onion and garlic and stir-fry until fragrant.
5
Add pork strips and stir fry, stir-fry until color changes and serve for later use.
6
Add the remaining oil into all the peppers and garlic rice, and stir fry for a while.
7
Finally, add the pork and preserved eggs that have been cooked before and stir-fry, then add salt, sugar, and chicken powder to season.
8
Stir starch with water to thicken, sprinkle in the remaining chopped green onion, and finish.