Stir-fried cowpeas with shredded pork, how to make cowpeas taste emerald green without the taste of raw beans are the key to these steps

As a home-cooked fast dish, fried cowpeas with shredded pork have won the favor of many friends. Don't look at the fried cowpeas with shredded meat is simple, its nutritional value is really not simple.

Dish name: [Stir-fried cowpeas with shredded pork].

Main ingredients:

Cowpeas, pork, green onions, ginger, garlic, dried chilies, green and red peppers, light soy sauce, dark soy sauce, cooking wine, salt, cooking oil, sesame oil

Steps:

Step 1: Pinch the cowpeas at both ends and clean them and cut them into sections, and cut the pork into shreds.

Step 2: Cut the cowpeas and salt, mix well and marinate for five minutes, which can remove the raw smell of the raw beans, and the other is to fry them to make them green.

Step 3: Cut the green and red peppers into shreds.

Step 4: Put a spoonful of light soy sauce in the shredded meat, grasp and mix with an appropriate amount of cooking wine, and then add a little water and starch on a thin slurry to grasp well and set aside.

Step 5: Boil the water, pour in the cowpeas, put a small tablespoon of cooking oil in the pot, blanch for two minutes, and blanch thoroughly.

Step 6: Blanch the cowpeas and quickly put them in cold water to cool them, and drain the water after cooling.

Step 7: Heat the pot and put the oil, add the shredded meat when the oil is warm, and fry the shredded meat;

After changing color, add the dried pepper knots, green onion and ginger shreds, and cook in cooking wine.

Step 8: Add the cowpeas and stir-fry over high heat.

Step 9: Start seasoning, add an appropriate amount of salt;

Add half a spoon of light soy sauce and stir-fry evenly;

Put some old soy sauce to adjust the color.

Step 10: After the cowpeas are cooked, add the shredded chili peppers;

Add minced garlic before removing from the pan. Pour in sesame oil and stir-fry evenly, then you can put it out of the pot and put it on a plate.

Tips: 1. The shredded meat of this dish is fried directly with starch, which is better than oil, and its benefits are to reduce greasy, save oil, and make the dish more smooth and tender.

2. It is necessary to marinate the beans with salt in advance, because the color is greener after being fried in this way, and the odor can be removed at the same time, and it is easy to inhale the umami.

3. When blanching, go directly to the pot, and the salt does not need to be washed off, just in the process of blanching, give it a bottom taste, and put less cooking oil in the pot, which can protect the color of the dish.

4. After blanching the cowpea, it should be quickly put into cold water to cool it, which is very important, which will make the cowpea more green.

5. The cowpeas are cold after cooling, so they must be fried over high heat when stir-frying.