Fried seasonal vegetables with pig oil residue

Fried seasonal vegetables with pig oil residue

Introduction:

"Now basically, we eat olive oil at home, but occasionally we eat lard, that is, when we buy pork, we take a little fat meat, cut it out, fry lard and pig oil residue, and then use it for cooking. It's very fragrant! Of course, animal fat is not so good for the body and blood vessels, but it's very good for me to eat it occasionally, and my body won't have the burden! "

Production steps:

Step 1: peel the lotus root, cut it in half and slice it obliquely. Treat the carrot the same way and set aside;

Step 2: wash the lotus bean and pinch off the head and tail;

Step 3: cut the pork into small pieces and make lard and lard residue in hot pot;

Step 4: saute minced garlic when the pot is hot;

Step 5: stir fry the carrots first;

Step 6: add lotus root and peas and stir well;

Step 7: add appropriate amount of water to avoid pasting the pot, and add salt to taste after the ingredients are fully cooked!

Materials required:

Fat pork: moderate

Lotus root: right amount

Peas: moderate

Moderate amount: carrot

Garlic: right amount

Salt: right amount

Note: the "beta" carotene of carrots is oil soluble, fried with oil first is more conducive to play a role!

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh