Pan-fried pork loin rice
I found that cooking this way is easy, delicious and nutritious. Vegetables can also be mixed and matched in ready-to-eat manner. If time is tight or you need to bring rice, it is a good choice. Sweet potatoes are braised together with rice braising. Sweet potatoes are best eaten at noon and are not easy to digest at night.
Recipe Recommendations
- tenderloin appropriate amount
- green pepper appropriate amount
- sweet potato appropriate amount
- eggs appropriate amount
- dry starch appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- vinegar appropriate amount
- sugar appropriate amount
- Pi County bean paste appropriate amount
- hot and sour
- fried
- ten minutes
- simple
Steps for Pan-fried pork loin rice
1
Slice the tenderloin, use eggs, fried chicken flour, cooking wine, soy sauce, soy sauce, starch and salt, mix well and marinate for more than 15 minutes.
2
The corn is blanched.
3
The corn is divided in half and the green pepper is diced.
4
Heat the pan with oil and add the marinated meat slices.
5
After frying, remove and set aside.
6
Heat the pan with a little oil, add in the Pi County bean paste and stir-fry until fragrant.
7
Then add the corn and diced green pepper and stir-fry, add a little vinegar and sugar and stir well, pour the juice on the tenderloin.