Onion-cracker and meat

1

- Squeeze and wash, meat with peanut oil, butter, garlic, powder, pickle and cut to three centimetres

2

(a) The cooking pan is hot, and first the onion is fragrance

3

The salted meat is put in the pot for a while, and when it starts to turn white, it pours into a squeal

4

(a) Squeeze and meat together, until the meat is ripe, the process can be accompanied by a little water, so that it is juicy, not so dry or dry

5

I'll put it on the onions, and I'll fry it to the onions。

You don't need to marinate the meat with salt, as the pickled mustard tuber is very salty on its own; just add some soy sauce. First, stir-fry the white part of the scallions to bring out the fragrance for a better aroma; add the green part later so it doesn't turn yellow from cooking too long. If you think the pickled mustard tuber is too salty, you can soak it in water for a while; I just rinsed it twice with water and it was still slightly salty. Personally, I recommend using the Wujiang brand steamed fish pickled mustard tuber here, as it has a better flavor.