Xiangwei meat sauce(xiang wei rou jiang wai po cai )

Xiangwei meat sauce

Introduction:

"We eat and drink all our lives. We still miss the delicious food when we were young. A cup of old wine, a few dishes, the more simple, the better. To some extent, it's a kind of mood and a kind of feeling to "eat", which makes it easy for people who work hard for a day to return to nature. The complexity of modern city makes people yearn for the artistic conception of returning to nature, the simple food, and the simple local food is more like a kind of life attitude. Only grandma's bamboo chair, Pu fan, her white hair and the lingering taste of grandma's food are left in my memory! I would like to offer this western Hunan food with strong rural flavor, and also cherish my dear grandmother. I wish my relatives who live in heaven happy forever

Production steps:

Step 1: wash and chop all kinds of dishes (you can also buy packaged grandma's dishes) grandma's dishes (there is no regulation, dried radish, jar vegetables, pickled mustard, pickled cabbage, diced bamboo shoots and dried beans are OK

Step 2: divide the pork into thin and fat pieces and chop them into powder. Ginger and garlic. Chopped red pepper

Step 3: in order to enrich the taste, I add a little mustard, using Wujiang low salt mustard, cut into small pieces

Step 4: put the fat meat in the pot and stir out the oil!

Step 5: when the fat is golden yellow, add a lot of oil, stir fry the lean meat, add ginger, a little cooking wine to go fishy! Dry up a little

Step 6: add dried red pepper and Douchi to stir fry until fragrant

Step 7: pour in grandma's vegetables, mustard tuber and stir fry

Step 8: stir fry the dish until it's dry and shiny. Add soy sauce, minced garlic and green garlic leaves (if your dish is saltless, add some salt)!

Step 9: out of the pot, you can add some sesame oil!

Materials required:

Jar dish: 250g (or dried vegetable)

Pork: 100g

Low salt mustard: moderate

Garlic: 3

Garlic leaf: appropriate amount

Dry red pepper: right amount

Ginger: right amount

Douchi: right amount

Soy sauce: right amount

Sesame oil: appropriate amount

Cautions: when ginger is fried, the garlic should be put in the pot before it is released. Then the fragrance will be more fragrant and crispy. The grandma's dish is all kinds of mixed vegetables, dried radish, jar, pickled mustard tuber, sauerkraut, bamboo shoots, dried beans.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Xiang Wei Rou Jiang Wai Po Cai