Braised konjac with pickled pepper(pao jiao shao mo yu )

Braised konjac with pickled pepper

Introduction:

"Love to eat, like living well, is a pursuit. People who like delicious food must not be boring. Although the method of burning konjac with pickled pepper is simple, it also needs to be attentive. Make a delicious fried konjac with pickled peppers to satisfy your hunger! When I was a child, I thought that there were only two kinds of delicious things, one was shared, and the other was scrambled. Now I know what I made is delicious. Konjac glucomannose, the main ingredient of konjac, is rich in food fiber, a variety of amino acids and trace elements. Regular consumption is good for human body. It can clean intestines and stomach, help digestion and prevent digestive system diseases

Production steps:

Step 1: prepare materials: pickled pepper, pickled ginger, konjac, cut konjac into pieces, put it in boiling water, cook for a few minutes, pick up and drain

Step 2: Chop pickled pepper and pickled ginger. Chopped shallot

Step 3: Pixian Douban

Step 4: heat the oil in the pan

Step 5: pour in pickled peppers, soak ginger and saute until fragrant. Add a spoonful of Pixian Douban and stir fry the red oil

Step 6: add dried pepper and stir fry until fragrant

Step 7: pour in konjac, oyster sauce and sugar, stir fry for a few minutes, add 50ml clear soup, cover the pan, turn down the heat and simmer for 2 minutes

Step 8: when the soup is about to dry, collect the juice over high heat, put it on a plate and sprinkle with scallions.

Materials required:

Konjac: 1000g

Dried prickly ash: appropriate amount

Oyster sauce: right amount

Shallot: moderate

Sugar: right amount

Oil: right amount

Pickled pepper: right amount

Soak ginger: right amount

Pixian Douban sauce: right amount

Note: 1. Pickled pepper, pickled ginger and Pixian Douban are salty, so there is no need to add salt to this dish

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Pao Jiao Shao Mo Yu