seafood spaghetti

1

Appropriate amount of minced pork, sprinkle with salt, black pepper, and cooking wine, and marinate for half an hour. If you have enough time, you can marinate for a few hours. Chop the yellow onions and set aside.

2

Put 10-20g of butter in a pan, melt it, add chopped onions, stir-fry until color changes, then add the marinated pork minced, and stir-fry until the pork color changes. Stir fry the minced meat and onions into a small bowl. Set aside.

3

Put a small amount of salad oil into the pan, preheat, add the corn kernels, stir-fry until the corn is slightly burnt, add the meat paste and stir-fry the onions, and stir-fry together for 1-2 minutes to complete.

1. It is best to marinate minced pork in advance. Minced pork with 80% lean meat tastes better.
2. Chop the onions as much as possible, about 3-4 mm square cubes. Too much diced onions will affect the taste.
3. Corn is usually divided into white corn and yellow corn. White corn has full meat quality and is suitable for cooking. Yellow corn has a lot of oil and is suitable for roasting or frying. Therefore, yellow raw corn should be chosen for this dish.
4. You can divide the butter into two parts, one part is used to stir-fry the meat and onions, and the other part is used to stir-fry the corn. Worrying about calories can reduce the amount of butter. Not adding butter will affect the taste.
5. This dish was originally derived from the meat sauce of spaghetti long strips of pasta and served with cream white sauce, but can also be used as a side dish for a Western breakfast.