Sauted minced meat with pickled cabbage(suan cai chao rou mo )

Sauted minced meat with pickled cabbage

Introduction:

"I had it once in a while in the Hunan restaurant. I felt it tasted very good. I had a good meal, but there was too little meat. I had to wear glasses to look it up. It's better to do it yourself. More meat and more spices are better than those in the restaurant, and it takes less time. It's very suitable for the fast pace of life

Production steps:

Step 1: wash and chop pickles

Step 2: mix the minced meat with salt, soy sauce and flour (don't stir it clockwise like meat stuffing)

Step 3: green and red pepper, ginger and garlic, Mushroom Stalk chopped.

Step 4: dry the pan, pour in the cooking oil, stir fry the minced meat until it changes color and set aside.

Step 5: leave the bottom oil in the pot, add ginger, garlic and Lentinus edodes and stir until fragrant.

Step 6: pour in the sauerkraut and stir fry.

Step 7: stir fry the minced meat and green and red peppers upside down until the green and red peppers are cut off. Add soy sauce and oyster sauce to taste.

Materials required:

Sauerkraut: 300g

Minced meat: 300g

Green pepper: right amount

Red pepper: right amount

Ginger: moderate

Garlic: right amount

Lentinus edodes: right amount

Oil: right amount

Salt: right amount

Soy sauce: moderate

Oyster sauce: right amount

Raw powder: appropriate amount

Note: when marinating minced meat, you need to add salt, add a little oil to make the meat more tender and smooth.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: hot and sour

Chinese PinYin : Suan Cai Chao Rou Mo