Big mustard pot(da jie cai bao )

Big mustard pot

Introduction:

"This dish is more traditional and light. Big mustard should also be delicious in the season. It tastes better around winter in a year. "

Production steps:

Step 1: after the pig bone flies into the water, boil it in the pot.

Step 2: prepare materials: mustard, mushrooms, scallops, garlic.

Step 3: cut the mustard into four pieces and wash.

Step 4: wash mushrooms and scallops and cook in XiaGu soup.

Step 5: peel and crack the garlic.

Step 6: bring the water to a boil and add a spoonful of sugar.

Step 7: put mustard into the pot and cook for a short time. Remove the astringency and drain.

Step 8: add lard and saute garlic.

Step 9: stir fry the mustard for a while with garlic.

Step 10: pour all the ingredients into the casserole and cook.

Step 11: cook until the dish is yellow and soft, then season and serve.

Materials required:

Mustard: 1

Pig bone: right amount

Lentinus edodes: right amount

Scallops: right amount

Garlic: right amount

MSG: right amount

Salt: right amount

Note: 1, purchase mustard, choose the lighter color is not bitter, the more green the color, the more bitter. 2. Fried mustard to use lard, boiled soup just clear, will not swim a layer of oil noodles. 3. Boil the bone soup for about 15 minutes, then add mustard and cook for about 20 minutes.

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: light

Chinese PinYin : Da Jie Cai Bao