Cabbage stem with black bean sauce(dou chi kong xin cai geng )

Cabbage stem with black bean sauce

Introduction:

"My friend sent me a big bundle of water spinach, which was planted in the vegetable field she rented. Because of the abundant rain, the tender stems grew very long. I ate the leaves and stems separately. The leaves fried garlic water spinach. The stems were eaten twice. One was made to taste of Douchi pickled pepper, the other was fried with minced meat. My daughter didn't like spicy food, but liked meat, ha ha, meat I didn't shoot that one. It's the same. Rice mom likes water spinach better, and always likes to cook separately, adding different seasonings to make different dishes. It's always a surprise

Production steps:

Materials required:

Solid stem: right amount

Garlic: a few

Lee Kam Kee style Douchi sauce: 1 tablespoon

Millet pepper: how many

Pickled pepper water: 1 spoonful

Sugar: a small spoon

Soy sauce: moderate

matters needing attention:

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Dou Chi Kong Xin Cai Geng