Mustard mustard and kidney beans

Mustard mustard and kidney beans

Introduction:

"It's a very light dish. The unique aroma of pickled mustard will set off the whole dish. It's light and delicious. The red pepper dotted inside and the green string beans are very bright. The crisp pickled mustard and fresh meat are very delicious with rice."

Production steps:

Step 1: prepare the ingredients.

Step 2: cut mustard mustard mustard into small cubes, soak in water, and change water for several times to achieve a slightly salty taste.

Step 3: remove the old tendons of kidney beans, cut them into small sections, and blanch them in boiling water with a little edible oil and salt.

Step 4: cut the pork tenderloin into small cubes and the red pepper into thin sections.

Step 5: put some oil in the pot, and stir fry the Diced Pork first.

Step 6: stir fry until the pork turns white, add diced mustard and stir fry until fragrant.

Step 7: add the blanched beans and stir fry well.

Step 8: add the red pepper ring.

Step 9: stir well, add chicken essence and salt.

Step 10: add sesame oil.

Step 11: stir fry evenly, turn off the heat and put on the plate.

Materials required:

Mustard tuber: right amount

Pork loin: moderate

Kidney beans: moderate

Red pepper: right amount

Sesame oil: right amount

Chicken essence: appropriate amount

Salt: right amount

Note: pickle mustard mustard to light taste and then stir fry.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy