Stir-fried bracken and stir-fried pork is a dish with bracken and pork as the main ingredients, which has the characteristics of fresh and tender, slightly spicy and refreshing. Bracken is a wild plant that grows in the shade of the mountains, its shoots and leaves are edible, rich in vitamins and minerals, and have the effects of clearing heat and detoxifying, anti-inflammatory and sterilizing. Returning pork is a classic practice in Sichuan cuisine, which refers to slicing cooked pork and then stir-frying it to make it tender, red and bright, and rich in flavor.
Here's how to make the dish:
Ingredients Required:
200 grams of meat (cooked pork).
Bracken (fresh) 150 g.
A few cloves of garlic. A small piece of ginger.
1 tablespoon bean paste.
1 tablespoon of soy sauce.
Garlic sprouts (optional) to taste.
Cooking oil to taste.
Salt to taste. A pinch of sugar (for freshness).
Dried chili peppers (optional) to taste.
Steps:
Prepare the ingredients: Cut the meat into thin slices, clean the bracken and cut it into pieces, and mince the garlic and ginger.
Blanch: Blanch water in a pot, bracken bracken for 1-2 minutes after the water boils, soak it in cold water immediately after removing it to remove the bitter taste, and then drain the water for later use.
Stir-fry the meat: Add oil to the pan, add the meat slices after the oil is hot, and quickly stir-fry until the meat slices are slightly curled and the meat is golden brown.
Add seasoning: Add bean paste, ginger and garlic, stir-fry until fragrant.
Bracken: Put the bracken in the water into the pot and stir-fry quickly.
Seasoning: Add soy sauce, salt and sugar, adjust to personal taste.
Cook: After the bracken is cooked, add some garlic sprouts or dried chili peppers to increase the flavor according to personal taste, and then remove from the pot and serve on a plate.
Precautions:
Blanching bracken removes bitterness while also maintaining its crisp texture.
The stir-fry of the meat should not be too long, so as not to get old.
Depending on your taste, you can adjust the amount of chili and bean paste to achieve the desired spiciness.
This dish combines the fragrance of bracken with the freshness of the back pot meat, which not only retains the crisp texture of bracken, but also infuses the rich nutrition of the meat. To make it, it is usually necessary to blanch the bracken to remove the bitterness, then stir-fry it with the fried meat slices, and add the appropriate amount of seasonings such as bean paste, salt, soy sauce, sugar, etc., to increase the flavor of the dish. How to eat alone