Stir fried Chinese prickly ash leaves with flour sauce(mian jiang chao hua jiao ye )

Stir fried Chinese prickly ash leaves with flour sauce

Introduction:

"I remember when I was a child, there was a Chinese prickly ash tree in front of my hometown. At this time of year, my mother would eat it with Chinese prickly ash leaf steamed noodles sauce, which was delicious and delicious. But later, the Chinese prickly ash tree was felled, and then I seldom saw it. A few days ago, when I went to the countryside and stopped by the roadside, I saw a Chinese prickly ash tree, and the branches all came to the road. It was a surprise, so I picked one Some, come back to stir fry with flour sauce to eat, that can be really a long time no see delicacy

Production steps:

Step 1: wash the leaves of Zanthoxylum bungeanum

Step 2: prepare the flour paste. I use soybean paste

Step 3: cut the leaves of Zanthoxylum bungeanum a little, or not

Step 4: Chop green onion and ginger

Step 5: cut the meat into pieces

Step 6: heat up the oil in the pan

Step 7: stir fry the diced meat

Step 8: scallion ginger and pepper leaf are put on the same stir fry, pepper leaf itself is seasoning

Step 9: add the right amount of flour paste, no salt, feel salty for yourself, and add a little less water

Step 10: stir well

Step 11: take out the pot and put it on the plate

Materials required:

Zanthoxylum bungeanum leaf: moderate amount

Pork: moderate

Flour paste: right amount

Scallion: right amount

Ginger: right amount

Note: 1, because pepper itself is a condiment, and the favorite sauce is onion ginger and pepper, so there is no need to add other seasoning. 2. Stir the pepper leaves and diced meat into the flour paste, add a little oil and steam it. It's also delicious.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Mian Jiang Chao Hua Jiao Ye