Boiled konjac with minced pork and chopped pepper

Boiled konjac with minced pork and chopped pepper

Introduction:

"Another konjac... This time, I'll make a konjac of my hometown. The benefits of konjac are not detailed; anyway, people who like it like it, but people who don't like it still don't like it; another dish that suffers from a bad meal, very tasty konjac, such as one mouthful of konjac, one mouthful of rice, and two bowls of rice will be the bottom; hey, people who eat rice have to have a meal for every meal; usually, every meal in our family will have a stir fried vegetable, a soup, a soup It's my mom's favorite dish. It's my dad's favorite dish. As for me, take it all. "

Production steps:

Step 1: material 1, onion, ginger, garlic, minced meat.

Step 2: material 2, 2 tablespoons chopped pepper.

Step 3: material 3: cut konjac into slices like a comb, which will taste better.

Step 4: heat the oil in the pot, add onion, ginger, garlic and minced meat, and slowly fry the minced meat.

Step 5: add chopped peppers and stir fry them to make a fragrance.

Step 6: add the cut konjac.

Step 7: stir well, stir for a while, let konjac taste.

Step 8: add salt and soy sauce, stir well, then add half a bowl of soup, cook for a few minutes, let konjac fully taste.

Step 9: when less than half of the soup is left, sprinkle with water starch, hook up a thin sauce, and hang the soup on the konjac.

Materials required:

Konjac: right amount

Minced meat: moderate

Chopped pepper: right amount

Onion, ginger and garlic: right amount

Salt: right amount

Soy sauce: right amount

Soup: right amount

Starch: appropriate amount

Note: I think the konjac cut into combs can taste better; finally, a thin thicken is also to better hang the soup on the konjac to increase the taste of konjac; because konjac is not so easy to taste in the province

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: Original