Minced Meat Topped on Shredded Lettuce Stem

Prepare the raw materials: fresh pork, garlic, celtuce, and carrots; peel and wash them.

Cut the celtuce into uniformly thick shreds and blanch them in boiling water, adding a little bit of salt. Remember, the time should not be too long, as it will lead to nutrient loss and affect the taste.

Blanched lettuce stems should be immediately placed in cold water to cool, then drained.

Cut the carrot into uniform small granules and set aside.

Fresh pork is cut into small cubes.

Pour some base oil into the pot and heat it, add the Sichuan peppercorns to fry until fragrant, then add the garlic cloves to stir-fry until aromatic.

Add the diced pork and stir-fry until the color changes and it is cooked through, then add the seasonings: sugar, Yipinxiang soy sauce, oyster sauce, and cooking wine.

Stir-fry all the seasonings evenly until flavored, then add the diced carrots and stir-fry until just tender.

Add a small amount of water and bring to a boil.

When the sauce is cooked, add black pepper, salt, and MSG, and stir-fry evenly.

Pour the prepared starch water into the pot while stirring continuously.

The sauce with the thickened starch has absorbed the flavors and looks clear, and it's done.

Pack the prepared shredded lettuce into a container and press it down firmly.

When the plate is flipped over onto the container and the container is removed, you can see the beautiful lettuce column.

Drizzled with rich pork and carrot sauce, it looks super appetizing. It's amazing to eat it together with marinated raw shrimp, multigrain steamed buns, pigeon eggs, and yogurt 👏

The sauce is evenly mixed and looks very appetizing.

The lettuce stems are crisp and refreshing, paired with the rich pork and carrot sauce, leaving a lingering fragrance and an endless aftertaste.

A nutritious and hearty breakfast will bring your family a sense of happiness and positive energy.