Missing the taste of grandma: diced pork and pickled vegetables
Overview
Even though grandma is no longer here, I will always miss her from time to time. When I was a child, the conditions at home were not good, so we often used a large stove with some firewood and sometimes straw, and a pot for cooking rice, water and cooking. At that time, grandma would always pickle some pickles or dry some vegetables and dry radishes, and these were my daily meals, and I rarely ate meat. Today I'm cooking a dish that my grandma used to make when I was a kid and rarely cooks it. Maybe it's just because it's rare to eat that it's so unforgettable. It's just a home-cooked dish that can no longer be home-cooked. I think it's already a delicacy from mountains and seas.
Tags
Ingredients
Steps
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Prepare an appropriate amount of prunes.
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Soak the prunes in water until soft.
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Chop the soaked prunes into fine pieces and set aside.
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Cut the lean meat and fat meat into large dices respectively, and slice the ginger for later use.
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Heat oil in wok.
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Put the fat meat into the oil pan and fry it into lard.
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When fried until golden brown, add ginger slices.
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Add lean meat and stir-fry, add appropriate amount of cooking wine.
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Fry the lean meat until it turns white, add an appropriate amount of light soy sauce and an appropriate amount of dark soy sauce to adjust the color.
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At this time, add the prunes and stir-fry.
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Stir fry evenly.
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Add water and cook the meat until tender. Add more water to prevent it from burning dry.
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When the soup dries up, add appropriate amount of salt and sugar to taste.
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Serve immediately.
