Stir fried soybean with minced meat and Potherb Mustard(rou mo xue li hong chao huang dou )

Stir fried soybean with minced meat and Potherb Mustard

Introduction:

"In Northeast China, when it comes to storing autumn vegetables, many people will buy some potherb mustard, which can be preserved for a long time with salt and can be taken as you like. This fried soybean with potherb mustard, with minced meat and dried pepper, tastes like meat and vegetables. It's salty with a little spicy. It's a very good meal

Production steps:

Step 1: wash the pickled potherb mustard and soak it for half an hour to remove the excessive salt, drain the water and cut it into small sections; cook the soybeans soaked in advance

Step 2: Chop onion and ginger, cut dried pepper into sections, add oil in hot pot, add onion, ginger, seasoning and dried pepper and saute until fragrant

Step 3: stir fry the minced meat to change color, let go of the smoke and cooking wine, and continue to stir fry for a while

Step 4: stir fry potherb mustard in snow

Step 5: add half a cup of hot water, cover and simmer for a while until the potherb mustard is soft and rotten

Step 6: add soybeans, stir fry over high heat, add salt, stir fry until the soup is thick and out of the pot

Step 7: the special smell of potherb mustard with meat, mixed with the smell of dry pepper, a bowl of rice, it's really delicious!

Materials required:

Potherb mustard: a handful

Soybeans: half a small bowl

Pork: a small piece

Dried pepper: 3

Scallion: right amount

Salt: 1 / 2 tsp

Soy sauce: 1 teaspoon

Cooking wine: 1 tsp

Hot water: half a cup

Ginger: right amount

Large material: moderate amount

Precautions: 1. Soak soybeans in advance for about 10 hours. Add ginger slices, large ingredients and Chinese prickly ash to make soybeans smell better. 2. Pickled potherb mustard is very salty, and it still has a certain degree of saltiness after soaking. When frying, add salt according to your own taste. 3. Stir fry pork, which tastes more fragrant

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Rou Mo Xue Li Hong Chao Huang Dou