Ground meat corn

Overview

I remember when I was in college in Nanning, the most popular dish in the school cafeteria was the minced meat corn. Maybe it was because this dish had more meat, maybe it was because the side dish was sweet and delicious, but I think the most unforgettable thing was its so fragrant that it made people lick their noses! Perhaps only friends who grew up or stayed in Guangxi will be lucky enough to taste this dish. Very classic Guangxi cuisine!

Tags

• hot dishes
• chicken essence
• ginger powder
• light soy sauce
• oil
• pork belly
• corn on the cob
• salt

Ingredients

Steps

1. 1 Cut the pork belly into slightly larger pieces, pull the corn off the cob, or cut it directly with a knife, wash and drain.

2. 2 Heat the pot, add a small amount of oil, add minced ginger and minced meat and stir-fry until the oil is released.

3. 3 Pour in the corn, add salt, chicken essence, and a small amount of light soy sauce, and stir-fry until the corn kernels can pop out of the pot. The corn will pop when it's ripe, haha.

4. 4 Turn off the heat and take out the pot,

5. 5 It is super delicious when used with rice. It can eat two more bowls of rice. Every time I make this dish, I have to prepare a few more bowls of rice, otherwise my husband always says why he is not full haha