Boiled konjac with minced pork and chopped pepper
Introduction:
"Another konjac... This time, I'll make a konjac of my hometown. The benefits of konjac are not detailed; anyway, people who like it like it, but people who don't like it still don't like it; another dish that suffers from a bad meal, very tasty konjac, such as one mouthful of konjac, one mouthful of rice, and two bowls of rice will be the bottom; hey, people who eat rice have to have a meal for every meal; usually, every meal in our family will have a stir fried vegetable, a soup, a soup It's my mom's favorite dish. It's my dad's favorite dish. As for me, take it all. "
Production steps:
Step 1: material 1, onion, ginger, garlic, minced meat.
Step 2: material 2, 2 tablespoons chopped pepper.
Step 3: material 3: cut konjac into slices like a comb, which will taste better.
Step 4: heat the oil in the pot, add onion, ginger, garlic and minced meat, and slowly fry the minced meat.
Step 5: add chopped peppers and stir fry them to make a fragrance.
Step 6: add the cut konjac.
Step 7: stir well, stir for a while, let konjac taste.
Step 8: add salt and soy sauce, stir well, then add half a bowl of soup, cook for a few minutes, let konjac fully taste.
Step 9: when less than half of the soup is left, sprinkle with water starch, hook up a thin sauce, and hang the soup on the konjac.
Materials required:
Konjac: right amount
Minced meat: moderate
Chopped pepper: right amount
Onion, ginger and garlic: right amount
Salt: right amount
Soy sauce: right amount
Soup: right amount
Starch: appropriate amount
Note: I think the konjac cut into combs can taste better; finally, a thin thicken is also to better hang the soup on the konjac to increase the taste of konjac; because konjac is not so easy to taste in the province
Production difficulty: ordinary
Process: boiling
Production time: half an hour
Taste: Original
Chinese PinYin : Duo Jiao Rou Mo Zhu Mo Yu
Boiled konjac with minced pork and chopped pepper
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