Pickled vegetable version of ants on the tree
Ingredients: mustard,lean meat,soy sauce,soy sauce,scallion,Zanthoxylum japonica,chicken oil
Recipe Recommendations
- slightly spicy
- fried
- ten minutes
- simple
Steps for Pickled vegetable version of ants on the tree
1
Soak the mustard in water to reduce the salty taste, and cut it into thin threads, as close as possible to the vermicelli as large and thin as possible.
2
Chop lean meat into minced meat for later use.
3
Add a small amount of light soy sauce, soy sauce, and pickle the lean meat with slightly oil.
4
Heat the pan, add pieces of chicken oil to burst out.
5
After exploding the chicken oil, turn off the heat and pick up the oil residue, and use the residual heat to saute the scallion until fragrant.
6
It is also used to use the residual heat to divide the meat into the shredded meat and stir it until cooked.
7
Turn on high heat, add shredded mustard tuber and stir-fry quickly.
8
Add the chopped peppers.
9
Just stir-fry the shredded mustard until soft, so that the fried shredded mustard will be crispy.
10
Serve on a plate and serve.Pickled vegetable version of ants on the tree Make Tips
You should choose pieces of pickled mustard soaked in jars, rather than shredded pickled mustard that is usually packed in bags, which will be soft and not crispy. Don't stir-fry the pickled mustard for too long, so that it will be crispy.