Stewed mustard and minced meat(zha cai rou mo huo shao )

Stewed mustard and minced meat

Introduction:

"Because I'm always nervous in the morning, I try to prepare as much as I can for breakfast the next day. My family likes pasta very much, but I always feel tired when I knead it. This time in RT mart for the first time found a fire sale, did not hesitate to buy. I cut a square of meat. When I cooked the taro in the pressure cooker the night before, I steamed the meat by the way. The next morning, I fried it with seafood bean paste and put it in the fire. It's very popular with my family. I also think it's good. "

Production steps:

Step 1: Food map

Step 2: cut the steamed white meat into small pieces, onion and ginger

Step 3: put a little vegetable oil in the pot

Step 4: add green onion and ginger

Step 5: add green onion and ginger

Step 6: stir fry shredded mustard

Step 7: next spoonful of bean paste

Step 8: remove the remaining scallions

Step 9: add appropriate amount of salt, mix well and turn off the fire

Step 10: light a small fire in the pan, put the fire in and bake it, turn it over frequently

Step 11: take it out and cut it open with a knife

Step 12: put in the fried stuffing

Step 13: eat it while it's hot. A small bowl of cereal porridge is delicious.

Materials required:

Mustard tuber: right amount

White meat: one side

Fire: 4

Scallion: right amount

Ginger: right amount

Vegetable oil: right amount

Bean paste: right amount

Salt: right amount

Note: 1, white meat does not need to be peeled. First steamed and then fried, saving time, but also more crisp and delicious. 2. When the heat is hot, turn it over frequently.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: Maotai flavor

Chinese PinYin : Zha Cai Rou Mo Huo Shao