Salty, fragrant, crispy and soft fried dried celery

Salty, fragrant, crispy and soft fried dried celery

Introduction:

"Dried incense contains a lot of protein, fat, carbohydrate and a variety of minerals, and tastes salty and fragrant. Kwai, with its antihypertensive and lipid lowering effects, is both a seasoned and nutritious dish. It's a quick nutrition sausage for summer tables. "

Production steps:

Step 1: wash and slice the pork.

Step 2: cut celery and chives into inch sections, cut dried chives into thin slices, and cut millet peppers into small sections obliquely.

Step 3: put the pot on the fire, heat the right amount of oil, add the pork and stir fry until the oil comes out slightly.

Step 4: add garlic slices, millet pepper and stir until fragrant.

Step 5: pour the dried incense into the pan and stir fry over high heat.

Step 6: add parsley, stir fry with soy sauce and salt over high heat until broken and evenly colored.

Step 7: add the scallion and stir well, then put it on the plate.

Materials required:

Parsley: right amount

Dried incense: appropriate amount

Streaky pork: moderate

Chives: right amount

Garlic: right amount

Millet pepper: right amount

Soy sauce: 2 teaspoons

Salt: right amount

Note: 1, dried shredded or thin better, if cut too thick, affect the taste and taste. 2. Don't throw away the parsley leaves. They can be made into salad.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh