For my food, finding new varieties of ingredients is the happiest thing, so every time I go to the supermarket, I always like to buy some uncommon ingredients and try them at home.

Ingredients

A pagoda dish
Proper amount of pork
Proper amount of ginger
Proper oil
Proper amount of salt
2 tablespoons raw soy sauce
Half a spoonful of rice vinegar

Directions

Step 1
There is a picture and a truth. This pagoda dish is delicious, and the price is really not cheap. This one is more expensive than meat.

Step 2
As the name suggests, pagoda dish is a dish that looks like a tower. Although pagoda dish is also one of cauliflower, it tastes much more crisp than cauliflower, has higher nutritional value than ordinary vegetables, and can effectively treat various diseases. Therefore, although it is expensive, it is also loved by the masses.

Step 3
Shred pork, add a spoonful of soy sauce, marinate with cooking wine and shredded ginger for 10 minutes.

Step 4
When marinating pork, let's mix a juice, two spoonfuls of raw soy sauce, half a spoonful of vinegar, an appropriate amount of salt, mixed with 1:1 water. The pagoda dish is easy to be cooked. If it is fried too well, it will affect the crisp taste. Therefore, the juice is adjusted in advance to reduce the heating time, and the fried pagoda dish tastes better.

Step 5
Break off the small protrusions of pagoda vegetables, put them into clean water, add an appropriate amount of salt and soak them for about 10 minutes. This is to soak the small insects in pagoda vegetables, wash them repeatedly, put them into a boiling water pot, boil them and remove them.

Step 6
Heat the oil pan, pour the pickled shredded meat into the pan and fry until it turns slightly and changes color.

Step 7
Pour the boiled pagoda vegetables into the pot and stir them together.

Step 8
After boiling, the pagoda dish is already cooked. Just adjust the taste, so you don't have to fry for a long time. After stirring evenly, you can pour the soup.

Step 9
Pour the soup into the pot, stir fry repeatedly, let the soup evenly wrap the ingredients, and then take the juice out of the pot.