Stir fried BBQ with scallion and pickle(da cong xian cai chao cha shao )

Stir fried BBQ with scallion and pickle

Introduction:

"Our state's long leaf onion is very famous, but different from other onions, its leaves are also very thick, head and leaves are very straight, more suitable for frying meat, yesterday's barbecue did not finish, left one, today you can fry long leaf onion, and add some self salted vegetables, really eat."

Production steps:

Step 1: separate the onion head and tail, cut the head into small pieces, cut the tail into sections, rinse the pickles with water, and then slice them into pieces;

Step 2: cut the barbecued pork into pieces, put a little oil in the pot to moisten the bottom of the pot, pour in the barbecued pork, stir fry for a while, then put 1 tbsp, mix well, and set aside;

Step 3: dry the pickles and set aside;

Step 4: shred the two onions, put them into the pan, stir fry until fragrant, pour in the onion, stir fry for a while, then add the onion leaves, add 2 / 3 teaspoon salt, stir fry a few times;

Step 5: pour in the barbecued pork and pickled vegetables, add 1 / 2 teaspoon of sugar and 1 / 2 teaspoon of pepper, cook in 1 tbsp of high alcohol, quickly cover and serve.

Materials required:

Barbecued pork: 100g

Onion with long leaves: 1

Pickles: 75g

Raw soy sauce: 1 tbsp

Salt: 2 / 3 teaspoon

Sugar: 1 / 2 teaspoon

Pepper: 1 / 2 tsp

Cooking wine: 1 tbsp

Note: first, if the taste of barbecued pork is not salty enough, you can add an appropriate amount of raw soy sauce to saute barbecued pork, which will be more fragrant; second, because the pickled vegetables are added in the dish, you should put less salt than usual dishes.

Production difficulty: ordinary

Technology: explosion

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Da Cong Xian Cai Chao Cha Shao