mirror of
https://github.com/Anduin2017/HowToCook.git
synced 2026-05-19 05:41:25 +08:00
ac0dfaab6d
Use dotlang AI translation (aiursoft-instruct:latest via Ollama) to translate all Chinese content to English under en/ subfolder: - en/dishes/: all recipe categories (aquatic, breakfast, condiment, dessert, drink, meat_dish, semi-finished, soup, staple, vegetable_dish) - en/tips/: learn/ and advanced/ cooking guides - en/README.md, en/CONTRIBUTING.md, en/CODE_OF_CONDUCT.md The mkdocs-static-i18n plugin (docs_structure: folder) serves Chinese at the root and English at /en/, with a language switcher in the UI. Co-authored-by: Copilot <223556219+Copilot@users.noreply.github.com>
51 lines
2.5 KiB
Markdown
51 lines
2.5 KiB
Markdown
# How to Make Nongjia Yiwangxiang
|
||
|
||
|
||
|
||
Nongjia Yiwangxiang is an authentic Hunan dish, primarily made with green peppers, eggs, and pork. It has a savory, salty flavor that pairs well with rice. The cooking process is simple and requires no special techniques.
|
||
|
||
Nongjia Yiwangxiang is considered a medium-difficulty dish. It takes approximately 7 minutes for prep and 10 minutes for cooking, totaling 17 minutes.
|
||
|
||
Estimated Cooking Difficulty: ★★★
|
||
|
||
## Essential Ingredients and Tools
|
||
|
||
+ Pork (pork belly is recommended)
|
||
+ Green peppers
|
||
+ Sliced garlic
|
||
+ Doubanjiang (fermented broad bean paste)
|
||
+ Soy sauce
|
||
+ Millet peppers
|
||
+ White sugar
|
||
+ Sliced ginger
|
||
|
||
## Quantities
|
||
|
||
Before each preparation, determine how many servings you want to make. One set of ingredients listed below serves 1–2 people.
|
||
|
||
+ Pork: 250g
|
||
+ Green peppers: 3
|
||
+ Garlic slices: 2
|
||
+ Doubanjiang: 10g
|
||
+ Millet peppers: 1
|
||
+ White sugar: 5mg
|
||
+ Soy sauce: 15ml
|
||
+ Ginger: 2 slices
|
||
|
||
## Instructions
|
||
|
||
+ **Prep Phase:** Slice the pork, ideally separating the fat from the lean meat. Cut the green peppers and millet peppers into segments. Crush the garlic slices with the flat side of a knife to mince them, and julienne the ginger. Crack the eggs into a small bowl and whisk them with chopsticks.
|
||
+ **Cooking Phase:** Once the ingredients are prepped, begin cooking. Heat oil in a pan over low heat. When the oil is warm, pour in the whisked eggs and scramble them until just cooked through. Transfer the eggs back to the small bowl and set aside.
|
||
+ Add a little more oil to the pan and keep the heat on low. Once the pan is hot, add the previously sliced fatty pork to render out the lard.
|
||
+ When the fatty pork turns golden, increase the heat to medium. Add the lean pork and stir-fry together.
|
||
+ When the lean pork has changed color, add the julienned ginger, minced garlic, and doubanjiang. Stir-fry evenly to coat the pork with the sauce.
|
||
+ Add the green peppers and the pre-cooked eggs. Pour in the soy sauce and white sugar, then continue stir-frying until the green peppers are slightly cooked but still retain their crisp texture.
|
||
+ Serve immediately!
|
||
|
||
## Additional Notes
|
||
|
||
+ If you used too much oil when frying the eggs initially, you may not need to add extra oil when stir-frying the pork.
|
||
+ Reference: [Xiachufang](https://www.xiachufang.com/recipe/106817581/)
|
||
|
||
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.
|