stir-fried pork with seaweed
By JudeBarrows
Everyone knows about sea seaweed, but the dish I made today is not the other seaweed. I wanted to search it on Baidu, but I accidentally couldn't find it. Maybe people didn't call it that name, but everyone here calls it that. Now there is a lot of mobility, but I seem to have only heard that there is a place in Wuhan that has it in other places, including Yangzhou, which is only 30 to 40 minutes away. Moreover, the strange thing about this dish is that it can barely be grown in the first year when it is moved to other places. The next year, the color was no longer purple, and the taste was very different. But it is our main winter dish here. When you visit, you can stir-fry it without losing the price at all. People who are used to eating will always miss that taste. My cousin lives in Yangzhou. Every year when she comes back, she brings some back. This year, she even brought ten kilograms. She said that neighbors and friends love it.
Recipe Recommendations
- laver appropriate amount
- bacon appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
Steps for stir-fried pork with seaweed
1
Wash the laver and pinch it into sections
2
Cut the meat into shredded strips, preferably bacon. My father seems to be cutting sausage
3
put the oil in the pot
4
Put the shredded pork into the pan and stir-fry
5
stir-fry until translucent
6
Pour in the seaweed
7
Continuously stir fry
8
Stir fry until the vegetables are soft
9
Add appropriate amount of boiling water
10
Add a small amount of sugar and continue to fry, make sure to add sugar
11
add the appropriate amount of salt
12
Continue to stir fry until it is seasoned, just for a minute or two
13
Add a little chicken essence
14
Stir fry evenly and serve