The roots and green leaves of Chinese onion can be eaten. But I only need the middle part of this dish, and I cut off the roots and leaves directly.
Put it in clean water and wash it several times.
Cut Chinese onion into shreds.
Cut pork into slices. (hot peppers are just for embellishment)
Put the right amount of oil in the pot and heat it, add a little salt. Then pour the pork slices.
Stir-fry until the color of the sliced meat turns white, curl slightly, add 1 tablespoon of Sichuan bean paste and 1 teaspoon of sugar and stir-fry evenly.
Pour Chinese onion in the pot.
Sauté until the Chinese onion is soft and the juice comes out.
Then add moderate salt, turn off the fire.