stir-fried minced pork with sour beans

1

Make yourself a handful of sour beans.

2

Cut the sour beans into minced ground.

3

Marinate the minced pork with a little cooking wine, starch, and a little salt for a few minutes to taste.

4

Cut the ginger and garlic separately.

5

Add a little oil to the pan and stir-fry the sour beans to dry and remove some water from the pan for later use.

6

Add oil to another pan and stir-fry the ginger and garlic until fragrant.

7

Add the minced pork meat and stir fry for 2 to 3 minutes until the meat changes color and spreads.

8

Finally add the sour beans and stir fry for 2 to 3 minutes.

Note: Since the pickled cowpeas I made myself are very spicy, I didn't add dried chili peppers. Stir-frying the pickled cowpeas until some of the moisture comes out improves the texture; this is especially important for thick beans like these, so you must stir-fry out the water first. When marinating the minced meat, be careful not to use too much salt, as the pickled cowpeas are already salty enough. How to choose good pickled cowpeas: Friends, if you want to pickle cowpeas yourself, buy the thin ones that haven't developed seeds yet. Wash them, sun-dry them for a day, and then pickle them. Those pickled cowpeas will have a great texture and won't get soft even after pickling for a long time. The large ones have no texture, get soft easily, and taste bad; they also absorb a lot of brine while soaking, so when you eat them, it's a mouthful of salty water! However, it's hard to buy thin ones at the market. People are out to make money, so who would pick the thin ones to sell? I walked around the market several times last time and didn't see the thin kind, so I compromised and bought these thick ones. I pickled them at home for 4 days and hurriedly took them out to stir-fry with minced meat. This kind of bean can spoil the brine if soaked too long, so don't leave them in the jar for too long! For the pickled cowpea recipe, click: http://goutuyijia9.blog.sohu.com/150168112.html