Fried minced meat with pickles(pao cai chao rou mo )

Saute minced meat with pickles

Raw materials for sauteed minced meat with pickles:

Pork (3:7 for fat and lean) 100g, Sichuan pickle 200g, vegetable oil 50g, dry pepper 8g, salt 3G, cooking wine 13g, sugar and monosodium glutamate 3G, pepper 10.

Processing steps of sauteed minced meat with pickles:

1. Squeeze out the water from the pickle and chop the pork into powder respectively. Cut the pepper short.

2. Put the pepper into the hot oil, fry it yellow, then pick it out, fry it black and purple, then add minced meat, stir fry it, add sugar, salt, monosodium glutamate, cooking wine and pickle, stir fry evenly.

Characteristics of sauteed minced meat with pickles

It's spicy, fresh and crisp. It's a family dish.

Fried minced meat with pickles

Sauteed minced meat with pickles is a famous local traditional dish in Sichuan Province. Every family in Sichuan has a pickle jar. The three meals in the morning, in the middle and in the evening are inseparable from the pickle, such as radish. When you enter the jar in the morning, you can have dinner. Or when you enter the jar in the evening, you can eat it the next day. It is commonly called "diving Radish". The pickles that have not been eaten are sour and soft after 3-5 days. They can't be eaten raw. They are fried with minced meat, bright red in color, salty, fresh, sour and sweet. It's a wonderful meal.

raw material

Pork (fat and lean should be 3:7) 100g, Sichuan pickle 200g. 50 grams of vegetable oil, 8 grams of dry pepper, 3 grams of salt, 13 grams of cooking wine, 3 grams of sugar, 3 grams of monosodium glutamate, 10 ingredients of pepper.

Production method 1

(1) Squeeze out the water from the pickle and chop the pork into mince. Cut the pepper into short sections.

(2) Put the pepper into hot oil, fry it yellow and pick it out, then fry it black and purple, add minced meat, stir fry it, add sugar, salt, monosodium glutamate, cooking wine and pickles, stir fry well.

Main and auxiliary materials

Sichuan pickles 300 grams of sugar 30 g

Fat and lean pork 150g soy sauce 15 g

Dry red pepper 2 monosodium glutamate 1 g

Zanthoxylum bungeanum 40 sesame oil 10 g

Scallion white 25 grams of cooked vegetable oil 75 g

Jiang Wei 5 g

Production method 2

1. Chop pickles and squeeze dry. Wash the pork and chop it into small pieces. Cut the green onion into green onion. Chop the dried pepper with seeds. Pepper sprinkle a little water wet.

2. Heat the frying pan, add the vegetable oil and heat it to 50%. Stir fry the dried pepper and Chinese prickly ash for several times. Then add the minced pork and ginger. When the water is dry and the oil is spit out, add soy sauce for coloring, or add a little Shaojiu to remove the smell.

Then add the pickle powder and monosodium glutamate, stir fry the flavor. Finally, drizzle sesame oil, scallion, and pan.

[process key]

1. Pickle, choose old sour taste, should not be chopped too thin. 2. Minced meat must be crisp, with the degree of spitting oil. Add pickles, stir fry time should be short, the flavor can be.

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Chinese PinYin : Pao Cai Chao Rou Mo