Braised pickled vegetables with peas
My aunt taught me to cook a very good farm dish. It is simple and appetizing. You can try it.
Recipe Recommendations
- pickles 250 grams
- lean meat 200 grams
- soy sauce 5 grams
- fish sauce 5 grams
- sugar 1 teaspoon
- chicken essence Xiao Xu
- salty and sweet
- braised
- ten minutes
- simple
Steps for Braised pickled vegetables with peas
1
Shell peas and pick beans and rice
2
Wash the beans and rice, wash the pickles with clear water, soak them in dry water for 1 hour, and chop them. Slice the lean meat and marinate them in soy sauce and ginger oil for later use.
3
Remove the pan and heat the oil, add the peas and add a little salt and stir fry
4
Fly some water and stir-fry until the beans and rice are jumping, add pickles and lean meat and stir-fry well.
5
Pour water into the noodles, add fish sauce, sugar, cover the lid and simmer over medium heat for 5 minutes
6
Open the lid and taste it. Because the pickles themselves are salty, you don't need to add salt to the ones that are delicious. Add some chicken essence and stir fry until served