1 piece of luncheon meat, 4 salted egg yolks, made into Jinsha luncheon meat is too delicious, more fragrant than eating braised pork

Eating luncheon meat directly seems to lack something, using salted egg yolk and luncheon meat to make Jinsha luncheon meat, steaming and crushing the salted egg yolk, frying the golden meat at luncheon and then stir-frying with the crushed salted egg yolk, I didn't expect it to be unexpectedly delicious, it is simply an artifact for rice, and breakfast with porridge is also a bargain, now I will share my practice with you.

raw material

250 grams of luncheon meat, 4 salted egg yolks, 3 green onions.

seasoning

1 tablespoon of cooking wine.

method

Step 1: I choose canned luncheon meat, which can be eaten directly, cut the luncheon meat into thick slices of about half a centimeter, and then cut it into two sections, cut it and put it on a plate for later use.

Step 2: Put 4 salted egg yolks in a bowl, put them in a steamer, cover the lid and steam over medium heat for about 7 minutes until the salted egg yolks are cooked through.

Step 3: Take advantage of this time to cut the three green onions into chopped green onions and set aside.

Step 4: Take out the salted egg yolk after steaming, crush it with a fork, try to crush it a little bit to facilitate the frying of oil.

Step 5: Heat the oil, the oil temperature is 6 hot, put in the cut luncheon meat and fry, fry until one side is golden brown, turn over and fry on the other, fry it until both sides are golden brown.

Step 6: Remove from the pan and put on a plate for later use.

Step 7: Leave the bottom oil in the pot, add the green onion and stir-fry until fragrant, then pour in the crushed salted egg yolk and stir-fry.

Step 8: Stir-fry over medium-low heat, stir-fry the salted egg yolk to the red oil.

Step 9: Then pour in the fried luncheon meat and stir-fry evenly, and then pour in a spoonful of cooking wine to remove the smell and increase the flavor.

Step 10: Finally, sprinkle some chopped green onions and mix evenly to enjoy the food.

Jinsha luncheon meat is done, salty and fragrant, very under the rice, add salted egg yolk taste a little rustle, if breakfast is porridge, just come to such a plate of Jinsha luncheon meat, with porridge is simply delicious, like friends can try it!

Tips:

1. The salted egg yolk should be steamed and then crushed before it can be stir-fried, otherwise it is not easy to fry the oil.

2. This Jinsha luncheon meat does not need to add too many other seasonings, only need to add a spoonful of cooking wine to remove the smell and increase the flavor, because the luncheon meat and salted egg yolk are already salty, and you can add a little sugar to enhance the freshness if you like.