Nanchang specialty fried pickles
By KirkMitchell
The pickles I bought are sour and astringent, and are not easy to stir-fry? Let's try the Nanchang people's approach!
Recipe Recommendations
- pickles 500 grams
- Jiang 2 large films
- garlic 6-merous
- broth appropriate amount
- pepper 10 grams
- pepper powder 10 grams
- spicy fresh 8 grams
- soy sauce 15 ml
- chicken essence 1 teaspoon
- salt appropriate amount
- white sugar 1 teaspoon
- sesame oil appropriate amount
- medium spice
- fried
- half an hour
- simple
Steps for Nanchang specialty fried pickles
1
Remove the older stems and leaves from the pickled vegetables you buy, and then rub them repeatedly at least five times like washing clothes, squeezing out the water every time.
2
Chop the pickles that have been washed and squeezed out of water.
3
Soak again in water for 30 minutes.
4
Rinse it 3 times and still squeeze out the water every time.
5
Wash the squeezed pickled vegetables and mix with the chopped green and red pepper, ginger, and garlic.
6
Put a little oil in a wok, pour in the broth, soy sauce, pepper powder, pepper powder, spicy fresh pepper powder, a little salt, 1 tsp chicken essence, 1 tsp white sugar, and stir-fry well.
7
Pour in the pickles and ingredients, stir fry together, stir well, turn to medium heat, stir-fry the pickles until fragrant (about 8-10 minutes).