Braised konjac with pickled pepper and celery(pao jiao xiang qin shao mo yu )

Braised konjac with pickled pepper and celery

Introduction:

Production steps:

Step 1: 500 grams of konjac

Step 2: two parsley, one green pepper, one red pepper, two garlic slices, two ginger slices and two green onions.

Step 3: cut two pickled peppers and a spoonful of bean paste.

Step 4: first slice the konjac and then cut it into thin strips.

Step 5: put the cooking wine into the boiling water pot and blanch for two minutes. Remove the water and set aside.

Step 6: cut celery into sections. Cut green and red peppers into rings.

Step 7: cut ginger, garlic and onion.

Step 8: put oil in the pot. Stir fry the minced ginger and garlic. Pour in the pickled pepper. Stir fry the bean paste to get the fragrance and red oil.

Step 9: pour in the celery and pepper ring, stir fry and cut raw.

Step 10: pour in the boiled konjac and stir fry together.

The eleventh step: finally, add a little salt, chicken powder, soy sauce and stir fry.

Materials required:

Konjac: right amount

Parsley: right amount

Green pepper: right amount

Red pepper: right amount

Ginger: right amount

Scallion: right amount

Garlic: right amount

Pickled pepper: right amount

Bean paste: right amount

Salt: right amount

Soy sauce: moderate

Cooking wine: moderate

Chicken powder: right amount

Note: don't put water into the fish. It has heavy water. When you take 11 steps, cook it in the pot for a minute or two. It will make the fish taste better. It will taste better. You can also take a thin slice before you leave the pot as you like

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Pao Jiao Xiang Qin Shao Mo Yu