Stir-fried shredded pork with edamame and Huaishan

Overview

We don’t often see edamame here, and this is my first time cooking with edamame. There are many edamame lovers in Meitian who have made fried shredded pork with edamame. I originally wanted to make fried edamame and Huaishan sausage, but unexpectedly the sausage was out of stock at home, so I had to settle for the next best thing, but the taste is still very good.

Tags

• hot dishes
• home cooking
• lunch
• dinner
• cooking wine
• edamame
• huaishan
• oil
• pork shreds
• starch
• white sugar
• white vinegar
• garlic
• salt
• soy sauce

Ingredients

Steps

1. 1 The raw materials are ready, and the shredded pork was cut last night. I often do the cutting and washing in advance to save cooking time the next day;

   

2. 2 Peel the yam and cut it into cubes, soak in water, add a little white vinegar to prevent it from turning black, and smash the garlic;

   

3. 3 Mix the shredded pork with cooking wine, soy sauce, white sugar and starch and marinate for 15 minutes to add flavor. Add an appropriate amount of oil to the wok and heat until it is five minutes hot. Add the shredded pork and spread the oil. Once the color changes, take it out of the pan;

   

4. 4 Remove the shredded pork and set aside;

   

5. 5 Continue to pour a little oil into the original pot, add garlic and stir-fry until fragrant, add yam and edamame and stir-fry until cooked;

   

6. 6 Pour in the previously fried shredded pork and stir-fry, pour a small amount of watery starch along the edge of the pot to thicken the gravy, and then add an appropriate amount of salt;

   

7. 7 Finished product.