Yunnan Black Sanduo
By VicentaLakin
Recipe Recommendations
- Rose kohlrabi 120g
- pork stuffing 100g
- green pepper 200g
- edible oil 15g
- sugar 3g
- soy sauce a little
- slightly spicy
- burn
- ten minutes
- simple
Steps for Yunnan Black Sanduo
1
First, cut green peppers and kohlrabi into dices for later use. I use back-to-back kohlrabi. Give a close-up. This dish is not very salty and has a little sweetness, so there is no need to soak it in water to remove the salt. If it is very salty kohlrabi, you need to soak it in clear water first to remove some of the salt.
2
Put the oil in the pan and stir-fry the meat filling. The meat filling should not be very shredded, but chopped into granules.
3
Add kohlrabi and stir-fry for 2 minutes, then add sugar and stir-fry. Add about 80 ml of water, and simmer slowly for a while to allow the aroma, salty and other flavors of kohlrabi to be stewed out and absorbed into the meat. Cook for about 5 minutes. If you want to taste it, you must simmer it slowly for a while!
4
Add green peppers and stir fry for about 1 minute. This famous Yunnan dish is cooked in black and three slices.
5
Look at the cooked food, and the finished product can be served
6
Serve it with a bowl of rice, haha, next to the rice! (I put a few stewed tofu on the side of the rice for the sake of looking good)