Braised cabbage with minced meat(rou mo shao bang cai )

Braised cabbage with minced meat

Introduction:

"Bangcai is a variety of mustard. Its meat is white, tender, juicy and sweet. This kind of dish is delicious and clear fire. It can be eaten in various ways, such as stir frying, cold mixing, soup, etc. today, this dish is cooked with minced meat, which tastes more fresh and tender. "

Production steps:

Step 1: chop the lean meat into minced meat and marinate it with salt, soy sauce and cooking wine.

Step 2: peel off the outer layer of Bangcai with a knife and wash it in water.

Step 3: cut the washed Bangcai into 3 cm long and 1 cm wide strips.

Step 4: prepare a little scallion and three slices of ginger.

Step 5: heat up the oil in a wok and stir fry the scallion and ginger slices.

Step 6: add minced meat and stir fry until done.

Step 7: stir fry the stick twice, add a little water to cook the stick.

Step 8: stir fry the Bangcai well, taste it, stir fry with salt, then turn off the heat.

Materials required:

Bangcai: 350g

Minced meat: 100g

Oil: right amount

Salt: right amount

Scallion: right amount

Ginger: right amount

Cooking wine: moderate

Soy sauce: right amount

Scallion: right amount

Note: like chicken essence can put some, this dish put minced meat has been very delicious, so I did not put.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Rou Mo Shao Bang Cai