The bean sprout saozi is one of the saozi varieties that I often make in my family. Compared with the saozi made of whole pork or whole beef, this kind of saozi tastes richer. The smell of pork and the crispness of sprouts are perfect for noodles and a bowl of fresh white rice. Especially in winter, when you stew a pot of radish soup with sprouts and saozi, you can eat 2 bowls and want to eat another bowl after dinner~~~


2 peppers
300g sprouts
200g pork stuffing
1 tsp five spice powder
2 cloves of garlic
1 teaspoon chicken essence
1 teaspoon of soy sauce
30g peanut oil


Step 1
Wash and drain the sprouts, chop and squeeze dry

Step 2
2 hot peppers and 2 cloves of garlic

Step 3
Cut peppers into sections and garlic into small pieces

Step 4
Put a spoonful of soy sauce and a spoonful of five spice powder into the minced meat

Step 5
When the oil temperature is 50%, stir fry with pepper and garlic

Step 6
Add the marinated pork stuffing and Chinese prickly ash, stir fry over high heat, then add cooking wine, and continue to stir fry over high heat until oil spits out

Step 7
At this time, add the cut sprouts (the ratio of sprouts to pork is 6:4, of course, if you like meat, you can put more meat) and continue to stir fry for about 10 minutes, then transfer the chicken essence into the pot

Step 8
Take the pot and put it into the fresh-keeping box for easy access at any time