Shouguang braised Valley is known as one of the most natural delicacies. I have seen it in CCTV programs recently. It's not hard to make it simple for friends who often cook. The wonderful thing is that the braised Valley uses natural growing green beans and spinach with high nutritional value. Because the steaming time is related to the thickness, it is not necessary to steam for too long, and the color will not look good after too long. Please pay attention.
Practice:
1. Mung bean soaked for more than 24 hours, until the skin is cracked, after peeling, we can see that the embryo has grown. Wash spinach and cut into sections.
2. Spinach and mung beans are mashed in a blender. There will be a feeling of sand on the touch, no need to be too delicate. Pour it into the steaming drawer covered with drawer cloth. Boil the pan and steam for about 20 minutes.
3. Heat a little oil in the pot, fry the streaky pork until the oil is out, turn the white meat yellow, stir fry the scallion and ginger, pour in water, and put about half of the water into the grilled grain.
4. Put in the broken or cut small pieces of grilled grain and vermicelli (soak the vermicelli in hot water to 7-80% soft in advance), stir fry and crush the grilled grain. Add salt and coriander and stir fry for about 2 minutes.