Nanchang special pickles with minced meat

Nanchang special pickles with minced meat

Introduction:

"When you come to Nanchang, you have to eat this dish. It's very characteristic of Nanchang. It looks simple, but it also needs some" skill "to make it delicious! If you go to a restaurant to eat this dish, you must go to a small restaurant! "

Production steps:

Step 1: wash pickles repeatedly and squeeze water until there is no sour taste.

Step 2: marinate minced meat with a little salt for 30 minutes.

Step 3: chop the millet pepper, ginger and garlic.

Step 4: put 2 tbsp of oil in the frying pan, heat up and stir fry the minced meat.

Step 5: stir fry minced meat to change color, add cooking wine, and then add the ingredients in Figure 3 to stir fry the flavor.

Step 6: add soy sauce, sugar, spicy fresh, salt and chicken essence in turn, stir well, add 100g broth or water, bring to a boil.

Step 7: add pickles and stir well.

Step 8: stir constantly, let the soup and Potherb Mustard mix evenly.

Step 9: until the soup is dry, stir fry the pickles thoroughly, and then take out the pot immediately.

Materials required:

Pickles: 250g

Minced meat: 50g

Millet pepper: right amount

Ginger: right amount

Garlic: right amount

Cooking wine: 1 tablespoon

Old style: 2 tablespoons

Sugar: a little

Spicy: 1 / 2 teaspoon

Salt: 1 / 2 teaspoon

Chicken essence: 1 / 2 teaspoon

Sesame oil: a little

Note: this dish seems to be simple, the key is to fry the pickles thoroughly, do not leave too much water, otherwise the taste will be greatly reduced; but it should not be too dry, otherwise, the pickles will taste more Chai. Stir fry just to delicious pickles is moderately dry and wet, so that it will taste delicious appetizer, teeth stay fragrant!

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: medium spicy