Minced Pork and Cowpea Rice Bowl Exclusive

Name: Minced Pork and Cowpea Rice Bowl Exclusive
Cook time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Staple Food
Ingredients: to taste Stuffed meat; to taste yardlong bean; to taste Eggplant; to taste Green pepper; to taste Starch; to taste Garlic; to taste oil; to taste Salt; to taste cooking wine; to taste light soy sauce

A rice-topping stir-fry of fatty pork lard-rendered first for depth, then lean diced pork, garlic, and crisp yardlong beans tossed glossy in soy glaze, spooned steaming over white rice.

10 minNewMedium Staple Food Stir-fry Savory

Instructions

1
Cut the pork belly with the fat and lean parts separated into small cubes.
2
Mix lean meat with salt, cooking wine, light soy sauce, and water-starch slurry, and marinate for 10 minutes.
3
Cut the eggplant into cubes, add salt, and rub until soft and releasing water.
4
Rinse with water once and remove the moisture.
5
Select the cowpeas, cut off both ends and chop into small pieces, remove the seeds from the green pepper, wash it, and cut into small pieces.
6
Put the fatty parts into the pot and simmer over low heat to render the oil.
7
Add the diced meat and stir-fry until the color changes, then add the minced garlic and stir-fry until fragrant.
8
Add the diced cowpea.
9
Add the diced eggplant and stir-fry for 2 minutes.
10
Add a little water and cook for 5 minutes.
11
Stir-fry until the moisture is mostly gone, then add green peppers and stir-fry for a while. Season with salt and light soy sauce and mix well.
12
The millet and rice are cooked, then taken out and placed in a bowl.
13
Scoop up the minced meat and yardlong beans, and start eating!