This is a dish I have always loved since I was a child. I don’t know why the entrance of the leek moss is crisp. It is just like the oily flesh of the pork.
Cut the pork with diced green onion, salt, and marinate for 15 minutes.
The time of pickled pork is just washed the amaranth moss and cut into small pieces of 2.5-3 cm long.
Heat the oil in a hot pot, stir fry the marinated pork, add the pork to the color, add the leek moss, stir fry for 1 minute.
1. The pork wire I use is the meat cut from the pork ribs, which is fat and thin. It has a chewing head compared to the processed pork in the supermarket. 2. The leek moss does not enter the salt. If salt is added, it will be absorbed by the pork, and the pork will become salty. Add salt according to your taste.