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Easy recipe using thinly sliced pork!
Squeeze the pork chops and make a dumpling.

It’s soft and chewy, so it’s easy to eat, and it’s easier to cook than chunk meat.
A stir-fry that is perfect for summer seasoned with ketchup and sweet and sour vinegar.

Ingredients (for 2 people)

How to make

1, Cut the onion, green pepper, and paprika into small chunks.

2, Chop the pork cut into small pieces with kitchen scissors, add ◎ and rub it in.

Divide into 12 equal parts, sprinkle with potato starch and lightly squeeze to coat the edges with a thin layer of flour.

*This potato starch will thicken the sauce, so sprinkle it all over the meat as much as possible.

*It is OK to use meat for shabu-shabu.
*Just squeeze the meat lightly when sprinkling the flour around it.

3, Heat 1 tablespoon of salad oil in a frying pan and grill the pork.
When it is browned, turn it over, lower the heat a little, cover with a lid and steam-fry. Take it out once.

4, Wipe off the dirt on the frying pan with kitchen paper, heat the remaining 1/2 tablespoon of salad oil, and fry the vegetables.

5, When the vegetables have softened a little, put the meat back in, add the quail eggs, and the mixed ingredients* and bring to a boil.
When it starts to thicken, season with salt and pepper to taste and you’re done! !

・If you want it to be thicker, add a little water-soluble potato starch to your taste.

Pork meat dumplings are very convenient because they don’t need to be kneaded like minced meat, and they cook faster and are softer than chunk meat.
The sweetness of paprika is a nice accent.

©PAO

PAO’s simple home meal Powered by livedoor blog (blog.jp)

Stir-fried pork dumplings and summer vegetables with ketchup and sweet and sour sauce