Sliced pork with pickled mustard(lan ren cai zha cai rou si )

Sliced pork with pickled mustard

Introduction:

"It rained heavily this morning. The original plan for a day off was disrupted. There was no dry food at home. Suddenly I remembered that there was mustard, the meat was frozen, and the dried fungus... That's it. Today's lunch

Production steps:

Step 1: shred the meat, shred the agaric, shred the mustard and slice the scallion

Step 2: stir fry the scallion meat in oil pan until it is cooked, add soy sauce, color the meat, add wood ear silk, stir fry for a while, and then home pickle

Step 3: stir fry like this

Step 4: take out the pot and cook the noodles

Materials required:

Mustard tuber: 200g

Shredded meat: 200g

Auricularia auricula: 200g

Scallion: right amount

Soy sauce: right amount

Chicken essence: appropriate amount

Precautions: warm tips: 1. Mustard should be sealed and refrigerated in plastic bags or bottles. 2. Don't eat too much mustard because it has high salt content. Too much mustard can make people suffer from high blood pressure, increase the burden of heart, cause heart failure, edema and ascites. 3. There are many ways to eat mustard, such as food, cold dishes, seasoning, cooking accessories and travel food When making soup, add some mustard tuber, its taste is very fresh, there is a natural chicken soup flavor

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Lan Ren Cai Zha Cai Rou Si