200g Pork mince
1 bunch ofNinnik bud
3 slices of Ginger
1/3 of a piece of Shallots
2 Sweet green pepper
1 tbsp of Chinese Chili Bean Sauce (豆瓣醤)
1 tbsp of Laoganma style bean drum(老干媽風味豆鼓)
1 tbsp of Sake
1 tbsp of Mirin
1 Tsp of Sesami Oil
1 Tsp of Soy source some
1 Tsp of Chiken soup stock some
For garlic sprouts, cut off the hard stem 5 cm idiot. Carefully cut the rest into small pieces at 1 cm intervals. Finely chop the ginger. Cut the green onions and green pepper into slices.
Put 1 tbsp of oil in a frying pan, heat it well, and then add minced pork. Cook well over medium heat and fry until fluffy. When it becomes fluffy, remove the excess oil by using a colander. * Remove the oil by pressing it with the back of the ladle or mixing it.
Put 2 tbsp of oil in a frying pan, fry douchi-soy sauce and lao-gan-flavored bean drum over low heat, and when the oil turns red, add ginger to bring out the aroma. When it smells, set it to medium heat, add garlic sprouts and green pepper and fry. When it is lightly cooked, add the minced pork with the oil removed and mix.
When the taste is familiar to the whole, add sake, mirin, soy sauce, and chicken stock to adjust the taste. At the end, add green onions, fry quickly, and finally sprinkle with sesame oil.