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[Prep: 20 minutes | Cook: 20 minutes| Serve: 4 | Calories: 360 per serving ]
2- 1 Bell pepper (any color), core removed, diced
3- 2 sections of lotus roots, peeled, diced, 200g
4- 1 medium onion, peeled, diced
5- Diced shallot, 1 tbsp
7- Diced green onion, 2 tbsp
8- Abalone sauce, 2 tbsp
.: Seasoning :.
1- Fermented tofu, 3 cubes
2- Sugar, 1/2 tsp
3- 1 large egg
4- water, 2 tbsp
6- White pepper, 1 tsp, optional
Combine the seasoning with the pork. Marinade it for 15 minutes. Meanwhile, blanch the bean sprout for 40 seconds. Drain it well and dish it up. Heat the non-sticky pan with 1/2 tbsp of oil over medium-high heat. Divide the pork into 12-14 small pieces. Pan-fry the pork until it is fully cooked (6-8 minutes). Drain it in a sieve over a bowl. Put it aside.
Heat the pan with 1/2 tbsp of oil over medium-high heat until hot. Stir in the green onion, onion, bell pepper, lotus roots, bell peppers with 1/3 tsp of salt and 2 tbsp of hot water. Mix it well and stir-fry until fragrant (about 5 minutes). Add in the pork and abalone sauce and mix it well. Top it over the bean sprout and serve it in hot.
1- It is better to stir the pork until it is sticky when you combine the seasoning. The pork texture will be tender if you do this.
2- Divide the pork into small pieces so that it is easier to cook through.
3- Dice the vegetables finely so that it is easier to cook through.
4- You can replace the abalone sauce with oyster sauce.
5- It is better to eat the pork along with the vegetable together. Otherwise, the pork alone may taste too salty.
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