Braised meat with wild vegetables

Braised meat with wild vegetables

Introduction:

"[shanyecai Shaorou] the more you eat, the more fragrant it is. It should be a kind of shanyecai. There are also ferns. We call them Quancai locally. This one was given by a relative. It's said that another relative in the mountain sun dried it at home. It's very good. Yuyuzui has the advantages of yuyuzui. Some people always think about it. They often give some game or something. This dried wild vegetable, whether stewed or roasted, needs fat meat to be fragrant. Today, it's cooked. It's made with pork and rice. It's very fragrant. "

Production steps:

Step 1: material drawing. Dry wild vegetables blister in advance.

Step 2: marinate the sliced meat with salt and ginger powder. Recently, I like ginger powder for bacon

Step 3: change ingredients to knives.

Step 4: pour oil into the frying pan, stir fry part of onion, ginger and garlic. (for this kind of dishes, I usually put the ingredients in two or three times, one time to fry the pot, another time to add meat, and the last time is before leaving the pot.)

Step 5: stir fry the marinated meat,

Step 6: cut the wild vegetables.

Step 7: add rice wine, drench soy sauce, add a spoonful of sugar, bring to a boil over high heat, turn to low heat and simmer for 20 to 30 minutes.

Step 8: bring the remaining ingredients to the boil. Stir fry and add a little salt and soy sauce.

Step 9: you can get out of the pot.

Materials required:

Wild vegetables: moderate

Streaky pork: moderate

Green pepper: right amount

Red pepper: right amount

Garlic: right amount

Scallion: right amount

Ginger: right amount

Salt: right amount

Sugar: right amount

Soy sauce: moderate

Old style: moderate

Rice wine: moderate

Ginger powder: right amount

Cooking oil: proper amount

Note: this dish must be cooked to wild vegetables before it tastes good. With rice wine, it's very good.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: salty and sweet