Black Sanduo
By NickSchulist
Black Sanduo is a Yunnan-style home-cooked dish. It is salty, fragrant and slightly spicy. It is very good for rice and can also be used as a dish with wine. I have cooked this dish countless times after I learned it. Every time someone comes to my family, I will cook it and then take it away. My classmate's home is in Yunnan. After I came back, I taught it to me. I have also cooked red three chop several times, but the taste of my family is still more biased towards black three chop. This is a very simple dish to go with rice.
Recipe Recommendations
- kohlrabi of 2
- meat appropriate amount
- Hangzhou pepper of 2
- ginger a little
- soy sauce appropriate amount
- cooking wine appropriate amount
- sugar appropriate amount
- chicken essence appropriate amount
- edible oil appropriate amount
- sesame oil appropriate amount
- slightly spicy
- fried
- ten minutes
- simple
Steps for Black Sanduo
1
1. Chop the kohlrabi into dices, cut the red and green peppers into dices, and dice the ginger for later use;
2
2. Heat the pan to cool the oil, heat the oil slightly, add the shredded ginger and stir-fry until fragrant;
3
3. Add the meat filling and stir-fry. When stir-frying the oil, add cooking wine, soy sauce, and sugar to taste;
4
4. Add diced red and green peppers and stir-fry them to create fragrance;
5
5. Pour in diced kohlrabi and stir fry evenly;
6
6. Add chicken essence and sesame oil before taking out the pan and stir well.