Stir fried with peppermint and pickled pepper(bao he pao jiao chao bai ye )

Stir fried with peppermint and pickled pepper

Introduction:

"Peppermint is a plant with strong vitality. If you give it a little nutrient and water, it will grow vigorously. Therefore, Pu'er, which has spring like seasons, is most suitable for its growth. It can be seen in the market every day. Because it can remove the fishy smell of fish, beef and mutton, it has a high utilization rate on the dining table. "

Production steps:

Step 1: wash and cut into strips of appropriate size.

Step 2: wash mint and control the moisture.

Step 3: cut green onion and pickled pepper into sections. Slice ginger and set aside.

Step 4: put the cut shutters into boiling water for a while.

Step 5: heat the frying pan, pour in the cooking oil and heat it. Stir in the onion, ginger and pickled pepper.

Step 6: stir fry quickly.

Step 7: add mint and stir fry twice to turn off the heat.

Step 8: stir fry the monosodium glutamate evenly.

Materials required:

Beef louver: 200g

Pickled peppers: two

Mint: 50g

Edible oil: right amount

Salt: right amount

Scallion: right amount

Ginger: right amount

Soy sauce: moderate

MSG: right amount

Precautions: 1. Stir fry the shutters quickly in high heat, and add Mint after the shutters are cooked. 2, should be pre adjusted juice and mint together, I forgot to condiment juice had to turn off the fire after seasoning, if it does not turn off the fire, the leaves will be fried old.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: medium spicy

Chinese PinYin : Bao He Pao Jiao Chao Bai Ye