Nanchang specialty minced pork and pickles
By EnidZiemann
When you come to Nanchang, you must eat this dish. It is very Nanchang characteristic. The method may seem simple, but to make it delicious, you also need a certain amount of "skill"! If you go to a restaurant to eat this dish, you must go to a small restaurant!
Recipe Recommendations
- pickles 250 grams
- minced meat 50 grams
- millet pepper appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- cooking wine 1 tablespoon
- soy sauce 2 tablespoons
- sugar a little
- spicy fresh 1/2 teaspoon
- salt 1/2 teaspoon
- chicken essence 1/2 teaspoon
- sesame oil a little
- medium spice
- fried
- ten minutes
- simple
Steps for Nanchang specialty minced pork and pickles
1
Wash and squeeze the pickles repeatedly until there is no sour taste.
2
Add a little salt to the minced meat and marinate for 30 minutes.
3
Chop millet peppers, ginger and garlic.
4
Put 2 tablespoons of oil in a wok, heat it, add the minced meat and stir-fry.
5
Stir fry the minced meat to change color, add cooking wine, and add the ingredients in Figure 3 to stir-fry to create the aroma.
6
Then add soy sauce, sugar, spicy fresh food, salt and chicken essence in turn, stir well, add 100 grams of broth or water, and bring to a boil.
7
Add the pickles and stir-fry well.
8
Stir fry constantly to blend the soup evenly with the potherb mustard.
9
Until the soup is dried, the pickles are stir-fried and immediately taken out of the pan.Nanchang specialty minced pork and pickles Make Tips
This dish seems simple, but the key is to stir-fry the pickles thoroughly and not leave too much water, otherwise the taste will be greatly reduced; but it should not be too dry, otherwise, the pickles will taste more firewood. Pickles that are stir-fried just right are moderately dry and wet, so that they will taste strong and appetizing, and leave a fragrance between the teeth!