Parsley and plum(xiang qin mei hua )

Parsley and plum

Introduction:

Production steps:

Step 1: do not stick pot heat, do not need to put oil, into the pig plum.

Step 2: decoct the plum blossom into oil.

Step 3: stir fry garlic over low heat until fragrant.

Step 4: add rice wine to choke, pour soy sauce along the edge of the pot.

Step 5: put the dried pepper into the pot, fold and tear the dried pepper in half before putting it into the pot, release the pepper seeds and stir fry until fragrant. (the spicy taste will be choking, so turn on the range hood ahead of time)

Step 6: add celery and mix.

Step 7: add coriander grains and continue to mix.

Step 8: open the fire, mix well quickly, then turn off the fire and serve.

Materials required:

Pig plum: 300g

Garlic: right amount

Dried chilli: right amount

Parsley: a big root

Soy sauce: 10ml

Wine: 10ml

Note: 1 if it is not non stick pot, at least must be a pan, in the pan coated with a thin layer of oil. The essence of this dish is the selection of ingredients. The pork is fried with plum blossom instead of dry wood. The meat is tender and smooth. 3 are fried with celery meat, but the method is completely different, taste is also completely different, do not eat beef friends can try, very fragrant. Parsley is dry celery, the other is water celery.

Production difficulty: ordinary

Technology: stir fry

Length: 20 minutes

Taste: other

Chinese PinYin : Xiang Qin Mei Hua