Another "cooking artifact"! It’s delicious! Who knows who!
Wash the peas and control the dry water for use. Heat the hot oil and put the chopped diced green onion and one-third of the minced garlic. Add the pork stuffing after sauteing the sauté, stir fry the meat and add the wine, soy sauce, and old. Drain (small amount of color), a small amount of sugar and salt to taste, wait until the minced meat is fried a little, then pour the peas, stir fry for a while, add half a bowl of water, cover the lid and boil for two minutes, open the lid and stir fry Remove excess water, taste the salt is not salty, then put some salt, stir well and turn off the heat, put the remaining garlic and mix thoroughly!
Mix with the fragrant rice, the taste is absolutely! If you don’t mix rice with white mouth, you can come directly to a big mouth. It’s also incense!