Lily fried horseshoe
Materials: Fresh lily 6 (about 240 grams), ground pork 4 (about 160 grams), horseshoe 10, ginger 2 teaspoons. 1/2 teaspoon of sugar and salt, 1 teaspoon soy sauce, 1 tablespoon water, 1/2 tablespoon each of oil and cornstarch. 2 tablespoons of soup, 1 teaspoon of oyster sauce and sesame oil.
Practice: Fresh lily cut, washed and drained; horseshoe crushed and peeled. Add minced pork to marinade and marinate for 15 minutes. Heat the wok, add 1 tablespoon of oil, fry chopped pork, add fresh lilies, horseshoe and ginger, stir well, add seasoning, stir fry till dry. Lily can cough up the lungs, remove horseshoe and clear the food. Fresh lily tastes light, can add a little ginger and minced meat, increase flavor, not cold and not dry.
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