Potherb mustard with minced pork
By ArdenHaley
Potherb mustard with minced pork, stir-fried pickles with minced pork, etc. are all appetizers, especially when we eat pancakes here, rolled into a bag, it's delicious. I just don't dare to do it often because I'm afraid I'll take too much salt.
Recipe Recommendations
- potherb mustard an
- pork 100g
- beans 50g
- red pepper of 4
- star anise two pills
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- soy sauce 10g
- cooking wine appropriate amount
- medium spice
- fried
- half an hour
- ordinary
Steps for Potherb mustard with minced pork
1
Soak the purchased potherb mustard in water and change the water several times to soak away most of the original salt flavor.
2
Cut the onions, ginger and garlic into minced pieces for later use. The red peppers didn't dare to eat spicy food, so they broke them off.
3
Chop the pork hind leg meat into powder.
4
Soak the soybeans at least 4 hours in advance, boil the water for 15 minutes, and remove them for later use.
5
Squeeze potherb snow dry with water and chop into the ground.
6
Put the oil in a hot pan, add anise, red pepper, and shredded ginger, and stir fry for a while
7
Add the minced meat and continue to stir-fry, add appropriate amount of salt.
8
After the meat changes color and is basically cooked, add soybeans and continue to stir-fry for 3 to 4 minutes, add potherb mustard, stir fry, add cooking wine, soy sauce and other seasonings, add chopped green onion, minced garlic, and stir-fry for 5 minutes.