Stir-fried minced pork with kimchi
Overview
Kimchi contains lactic acid bacteria that are beneficial to the human body, helping digestion, detoxification, and are delicious and appetizing in cooking and salad dressing. There are many ingredients that can be used to make kimchi, and each ingredient has its own nutrition, such as garlic, which is antiseptic and anti-cancer, radish, which relieves cough and reduces phlegm, and so on. It is not easy to spoil when made in autumn and winter. It is not easy to eat vegetables from the earth during the shed season, so pickling kimchi is really a wonderful thing.
Tags
Ingredients
Steps
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Required ingredients
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Chop the pickled beans into mince, dice the cabbage kimchi, radish kimchi and pickled pepper
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Mince the onion, ginger and garlic, and cut the pork into small cubes
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Heat up the wok, add oil and heat the minced meat, stir-fry until white, onion, ginger, garlic, thirteen spices and stir-fry until fragrant, add a spoonful of soy sauce and light soy sauce, stir well
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First add minced sour beans and stir-fry for 2 minutes
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Add other ingredients, stir well, add a second spoon of water, bake over low heat, add MSG, stir well and serve.
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Finished product
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Attachment: How to make kimchi: 1. Cabbage, cowpea, white radish and carrot, red and green pepper, peel a piece of ginger, peel one end of garlic, wash and sprinkle with light salt, and dry. 2. 20 peppercorns and 2 aniseeds, add water and bring to a boil. Measure the water according to the size of the kimchi jar. Let cool and set aside. 3. Put the dried ingredients into the kimchi jar, add cool water, one ounce of rock sugar, and 50 grams of white wine. Do not fill the top with water to leave any gaps to avoid water overflow during fermentation. You can eat it after about 20 days. This is my pickled sauerkraut.
