Sauted tamarind with minced meat(rou mo chao suan jiao )

Sauted tamarind with minced meat

Introduction:

"It's very appetizing to eat some pickles in summer. There are a lot of lactic acid bacteria in pickles, which can help digestion and increase appetite. If you don't like to eat high acidity, you can wash it to get rid of the extra sour taste. After stir frying, the taste is slightly sour and spicy, which is good for eating. Pickled cabbage is also very convenient to make at home. The simplest way is to make water, salt and baijiu. Because the fermentation in summer is very fast, it can be eaten only four days. After the pickles are soaked, you can stir fry the meat with pickles, make noodles with brine or mix them directly. Kimchi, I have done it in my previous diary, so I won't repeat it. Today, we use homemade sojiao to make a dish called "stir fried sour corns with minced meat", which is slightly spicy

Production steps:

Step 1: heat the frying spoon, add cooking oil to stir fry the lobster sauce until fragrant, and then add the dried chili and onion ginger to stir fry.

Step 2: stir fry minced meat after fragrant with chili, onion and ginger.

Step 3: dry the minced meat, add the broken sour corns and stir evenly.

Step 4: add Shaojiu and stir well.

Step 5: add soy sauce and stir well, then add a little water and simmer for 5 minutes.

Step 6: sprinkle a little salt to taste.

Step 7: sprinkle a little msg to make it fresh.

Step 8: finally pour in the red pepper, stir well with high heat, and collect the soup.

Step 9: after the soup is collected, it can be taken out of the pot and put on the table.

Materials required:

Homemade pickled cowpea: 500g

Lean minced pork: 200g

Red pepper: 30g

Douchi: 20g

Dried pepper: 5

Salt: 2G

MSG: 2G

Shaojiu: 20g

Soy sauce: 15g

Scallion: 20g

Ginger powder: 10g

Cooking oil: 20g

Note: this dish features: oily color, rich black bean flavor, slightly sour and spicy, very appetizing. Warm tips: 1. Stir fry the minced meat until it tastes dry and crisp, so first use medium and small fire to stir fry slowly. 2. If you don't like hot and sour food, you don't need pepper. You can soak sour corns in water for half an hour. After washing off the sour taste, you can fry them again. They are neither hot nor sour. If they are fragrant, they will have a different flavor. Big spoon of this family fried "minced meat fried sour horn" is done. Eat up appetizer, very good, for friends reference!

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: hot and sour

Chinese PinYin : Rou Mo Chao Suan Jiao