Cream peppers, carrots
By VicentaLakin
I bought some peppers at the supermarket at the end of the day, ready to fry the meat, and I came home and found another carrot, so I'll fire them. The green pepper carrots are good and good. It still smells good。
Recipe Recommendations
- bacon appropriate amount
- green pepper appropriate amount
- carrots appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- pepper appropriate amount
- dried chili appropriate amount
- cooking wine appropriate amount
- sugar appropriate amount
- Weijixian soy sauce appropriate amount
- vinegar appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- slightly spicy
- fried
- ten minutes
- simple
Steps for Cream peppers, carrots
1
The meat goes to the skin。
2
Pepper washes the slices, carrot slices。
3
Cut off onions, garlic slices, peppers, peppers。
4
A drop of wine, a half of a bottle of soy sauce, a quarter of a bottle of vinegar, and an appropriate amount of sugar to the sauce。
5
A little bottom oil is in the hot pot, and when it's too hot, it's too hot to fry, it's transparent and it's curly。
6
It's a lot of good news。
7
It's a carrot。
8
Roll in the peppers and flip in the sauce。
9
Intended salt, off-fired chicken boilers。Cream peppers, carrots Make Tips
PS: 1. Regarding the side ingredients, it really is up to you. You can use garlic sprouts, garlic stalks, onions, or dried tofu—whatever you prefer. 2. Regarding the seasonings, I used Sichuan peppercorns, dried chili peppers, premium light soy sauce, and vinegar this time. If you like, you can also add Pixian bean paste or fermented black beans, or skip the Sichuan peppercorns and dried chilies, or simply add nothing at all; each variation has its own unique flavor. 3. The cured pork is already very salty, so use soy sauce and salt in moderation. Still fragrant with the aroma of cured meat—Stir-fried Cured Pork with Green Peppers and Carrots. O(∩_∩)O