Fried pork slices with mint
Overview
A mint plant planted in the spring of 2015 is growing vigorously, sprouting new buds one after another. It is often pruned to look greener and more tender. Sometimes the cut mint is temporarily inserted into a vase as a small potted plant, but it still cannot be used up. It has rained a few times recently, and the mint has grown many new branches unscrupulously, squeezing the already limited space into an airtight place. A gust of wind blows, and the dead leaves at the bottom are scattered all over the ground. When your toes touch it, it emits bursts of fragrance. My mother reminded me on the phone that mint leaves are the most tender in spring and summer, and are great for making tea and stir-frying meat. That night, I fried a plate of meat slices with the cut mint leaves. It was so delicious that even my breath became fresh.
Tags
Ingredients
Steps
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Wash the lean meat and cut into thin slices, add salt, soy sauce, oyster sauce, chicken powder and starch and marinate for a while
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Pick and wash mint leaves
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Remove and drain the water
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Heat the pan and pour in cooking oil
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Pour in the marinated meat slices and stir-fry over high heat
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Fry until the meat slices are white and cooked
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Add mint leaves and stir-fry quickly
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Mix well and serve
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Let’s eat
