『食材』
猪肉200g
油20g
姜10g
料酒10g
酸豆角250g
青蒜20g
老抽1茶匙
生抽1茶匙
备注：猪肉去皮去筋，去皮，切块
放入冰箱冷冻60分钟，酸豆角，泡水洗净沥干后切碎
『做法』
1.将猪肉块放入主锅，以10秒/速度6打碎，倒入碗内备用；
2.将油和姜放入主锅，以120度/3分钟/速度1爆香；
3.加入打好的肉末和料酒，无需盖上量杯盖，以120度/5分钟/逆转/速度1拌炒；
4.盖上量杯盖，以5秒/逆转/速度3打散肉糜；
5.加入酸豆角、青蒜、老抽、生抽，以120度/3分钟/逆转/速度1拌炒，盛盘后即可享用。
Ingredients
200g pork
20g of oil
Ginger 10g
Cooking wine 10g
Capers 250g
Green garlic 20g
1 teaspoon of dark soy sauce
1 teaspoon light soy sauce
Remarks: Pork skin and tendons, peeled and cut into pieces
Put in the refrigerator and freeze for 60 minutes. Soak the capers, rinse and drain, and chop
Direction
1. Put the pork cubes into the mixing bowl, break them at 10 seconds/speed 6, pour them into a bowl and set aside;
2. Put the oil and ginger in the mixing bowl, and saute at 120 degrees/3 minutes/speed 1;
3. Add the beaten minced meat and cooking wine without covering the measuring cup lid, stir fry at 120 degrees/5 minutes/reverse/speed 1;
4. Cover the measuring cup lid and break the minced meat at 5 seconds/reverse/speed 3;
5. Add capers, green garlic, dark soy sauce, light soy sauce, stir fry at 120°C/3 minutes/reverse/speed 1, and serve after serving.