Cui Ye Bao Jinyu

By D'angeloKub

Cui Ye Bao Jinyu
At night, I just wanted to stir-fry some lettuce, but the website became greedy, so I added some meat paste that I hadn't eaten yesterday to make this dish. I don't know what to call it. Fortunately, I'll call it Cuiye Bao Jinyu. The color looks festive and the name is festive. It's the most suitable for treating guests ~

Recipe Recommendations

  • lettuce half a
  • meat appropriate amount
  • dried chili a
  • green onion appropriate amount
  • color pepper half a
  • peanut 8-10 one
  • laoganma a small spoon
  • douchi 5-10 one
  • sweet sauce appropriate amount
  • soy sauce appropriate amount

Steps for Cui Ye Bao Jinyu

  • 1
    After the meat is frozen, mix it with soy sauce, marinate with shredded ginger for 5 minutes, or skip it if time is tight.
  • 2
    Take a pan with more oil, add fermented beans, and saute the shredded dried peppers until fragrant. When the oil is 80% hot, add chopped green onion and stir-fry the peanuts until fragrant.
  • 3
    Add the marinated meat paste and stir-fry until white.
  • 4
    Add appropriate amount of soy sauce.
  • 5
    Add chopped colorful peppers. I only use red peppers here. It would look better if there were other colors of colored peppers put together.
  • 6
    Stir fry until the colored peppers are 8 ripe, add sweet flour paste or bean paste, turn on low heat, and stir-fry until the whole dish has no soup.
  • 7
    Add appropriate amount of salt and two tablespoons of Laoganma chili oil.
  • 8
    Take a bowl and put a piece of lettuce leaf in it to make the dish look better. Weigh the stir-fried pork into a bowl and serve with a plate of washed leftovers. When eating, use lettuce as a cake and wrap the pork minced.

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