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15minutes
Cut all-purpose onions into small pieces.
Cut the chopped pork into bite-sized pieces (about 2 cm).
Mix the bean sprouts so that they are coated with oil.
Put sesame oil in a pan and fry the pork well over medium heat.
Add garlic, ginger and doubanjiang and fry well.
Add chicken broth and pickled ginger.
Add sesame seeds and soy sauce and bring to a boil.
When it comes to a boil, add bean sprouts, cover and steam for about 1 minute.
Remove the lid and fry lightly to mix.
Serve on a plate, sprinkle with green onions and sprinkle with chili oil if you like.
・ The texture of bean sprouts can be improved simply by coating them with oil before frying.
・ Sprouts should be seasoned before frying.
・ Sourness and spiciness can be added just by adding red pickled ginger.
・ Sprouts are steamed before frying. (When steam comes out and the water evaporates, it is cooked properly.)
・ Fry the pork well. If it is half-burnt, it will get lye and become fishy.
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