How to make diced black fungus and broad bean cake

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  1.Prepare the ingredients

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  2. Blanch the broad beans after peeling them.The time should not be too long to prevent the broad beans from being too soft and affecting the taste.After the water is boiled, blanch them for 30-60 seconds.Remove and drain the water and set aside

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  3. Dice carrots and set aside

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  4. Soak the black fungus (fresh ones are better), blanch them in water for 1-2 minutes, drain them in cold water, and cut them into the same size as broad beans.The diced meat is reserved

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  5. Heat the cold oil in the pan, add the diced pork, and slightly Stir-fry until oily flowers appear

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  6.Use the stir-fried base oil, Stir-fry the star anise and dried chili pepper, then add the diced pork and stir-fry evenly.Add cooking wine along the edge of the pot, sprinkle with a little white pepper, add 2 tablespoons of soy sauce, sprinkle with chopped green onion and minced ginger, stir-fry evenly and then add the diced carrot

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  7.Put in 50ml boiling water, turn on high heat, stir-fry all ingredients evenly, carrots need to be 8 Mature

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  8.Pour in the broad beans and continue to stir-fry until the broad beans are cooked

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  9.Finally add salt (to enhance the taste), sugar (to enhance the freshness), and pour in 1 spoon Thicken the gravy with water starch, stir-fry a little and it’s ready to serve