Ingredients for Stir-Fried Malan Head with Xianggan
| Malan head 250g | Xianggan 3 pieces |
| Pork 80g | Grandma’s hometown small pressed rapeseed oil 3 spoons |
| Salt 2g | Light soy sauce 1 spoon |
| Cooking wine 1 spoon | Baking soda 2g |
Recipe for Stir-Fried Malan Head with Xianggan
Step 1
Prepare the ingredients, pluck off the yellow leaves from the Malan head, and wash clean.
Step 2
Boil water in a pot, add baking soda, then put in the Malan head, blanch for 10 seconds.
Step 3
Remove the Malan head, soak in cold water, drain after cooling, and remove excess water.
Step 4
Chop (not too fine, leave small pieces).
Step 5
Dice the Xianggan, cut the pork into small pieces, and mince the garlic.
Step 6
Boil water in a pot, add the diced Xianggan, cook for half a minute, then drain and dry.
Step 7
Heat a skillet, add Grandma’s hometown small pressed rapeseed oil.
Step 8
Add the pork pieces, stir-fry until changed in color, then pour in cooking wine, stir-fry to remove any odor.
Step 9
Add light soy sauce, stir-fry evenly.
Step 10
Add the prepared Xianggan, half of the minced garlic, stir-fry for 1 minute.
Step 11
Add the Malan head, remaining minced garlic, salt, stir-fry evenly and then serve.
Step 12
The fragrant Malan head, bean scent of Xianggan, and the rich flavor of rapeseed oil blend harmoniously, creating a dish with layers of flavors that pairs well with rice or porridge for a refreshing taste.
