Home-style Cucumber Flower Stuffed Pig's Neck Slice

The dish has somewhat unique ingredients.The ingredients are a bit special, with cucumber flowers being particularly delicate. From washing to stir-frying, great care is needed, and the meat strips should be cut in diagonal or straight lines as well. Even though this stir-fry seems simple,it requires starting from the basics to achieve a visually appealing, delicious dish with the flavor of stir-fried cooking. Cucumber flowers are delicate, so careful handling is needed during washing and stir-frying, while the meat strips should be processed using diagonal or straight cuts. Although this simple stir-fry

requires meticulous attention to detail in its most basic steps,

the main ingredients are 100g of pig neck meat, 100 grams of cucumber flowers, an appropriate amount of oil, salt, a small piece of red perilla pepper (about 15g), ginger slices (2g), garlic slices (2g), head soy sauce (2ml), sugar (2g), monosodium glutamate (1g), cooking wine (10ml), and an appropriate amount of starch. A little black pepper is also needed.Red perilla peppers are cut into thick strips, while the pig neck meat is cut in diagonal lines. These are then placed in a seasoning bowl, mixed with salt, sugar, monosodium glutamate, head soy sauce, and black pepper, and marinated for 10 minutes. Ginger slices and garlic slices (2g each) are added to the seasoned meat strips, along with starch, and mixed well. The ingredients should be left to marinate for 10 minutes.Steps 1. Prepare all the ingredients.2. Remove the stems from the cucumber flowers and place them in a large bowl. Add an appropriate amount of salt and enough water to cover the cucumber flowers. Gently stir with a spoon, let it sit for 10 minutes, then rinse thoroughly under clean water, drain well, and set aside. 3. Cut the red perilla peppers into thick strips. The pig neck meat should be cut in diagonal lines and placed in a seasoning bowl. Season the meat with salt, sugar, monosodium glutamate, head soy sauce, and black pepper. Mix well and add starch to coat evenly. Let it marinate for 10 minutes.

4. Large

simmering

pot of water. Add cucumber flowers, blanch for 5 seconds.

5. Quickly drain the cucumber flowers with a colander and spread them out to cool, then set aside.

6. Heat a large stove pan with sufficient peanut oil until it is about 70% hot. Add a small amount of peanut oil to wipe the pan clean. Once the oil is heated to nearly 70%, add the marinated pig neck meat and fry both sides until they become firm with some browning (about 90% cooked).

7. Remove the fried pig neck meat and set aside.

8. Wipe the pan, heat it again until about 70% hot, then add an appropriate amount of peanut oil. Add ginger slices, garlic slices, and red perilla pepper strips, stir-fry until fragrant.9. Add the fried pig neck meat back into the pan and stir-fry for a few seconds. Pour in the cooking wine around the edge of the pan and mix well. 10. Add the blanched cucumber flowers to the pan, season with salt and monosodium glutamate, quickly stir-fry until evenly coated, then remove from heat.

11. Serve after slightly arranging.

Tips

1. Cucumber flowers are very delicate; they should be washed in salty water for a short time before rinsing thoroughly to clean them.

2. This dish should be stir-fried over high heat quickly to avoid overcooking and losing its texture.

11. Remove from heat, slightly arrange, and it is ready.

Tips

1 Cucumber flowers are delicate, so they should be washed in salt water before rinsing thoroughly.

2 This dish should be stir-fried quickly over high heat to prevent the ingredients from becoming overcooked and losing their texture.