Nanchang special minced meat pickles
When you come to Nanchang, you must eat this dish. It has Nanchang characteristics. It looks simple, but it also needs some "skill" to make it delicious! If you go to a restaurant to eat this dish, you must go to a small restaurant!This dish seems simple. The key is to stir fry pickles thoroughly without leaving too much water. Otherwise, the taste will be greatly reduced; But it should not be too dry. Otherwise, pickles will taste better. The pickles that are fried to taste well are moderately dry and wet. Only in this way can they taste fragrant and appetizing, and stay fragrant between the teeth!
Step 1 . Pickles are washed and watered repeatedly until there is no sour taste.
Step 2 . Add a little salt to the minced meat and marinate for 30 minutes.
Step 3 . Millet, pepper, ginger and garlic are all chopped.
Step 4 . Put 2 tablespoons of oil into the frying pan, heat it up, put minced meat and stir fry.
Step 5 . Stir fry minced meat to change color, add cooking wine, and then add the ingredients in Figure 3 to stir fry to produce flavor.
Step 6 . Then add soy sauce, sugar, spicy fresh, salt and chicken essence in turn, stir well, and then put 100 grams of broth or water, bring to a boil.
Step 7 . Add pickles and stir well.
Step 8 . Stir constantly to make the soup and Potherb Mustard blend evenly.
Step 9 . Until the soup dries up, the pickles are fried thoroughly, and then come out of the pot immediately.
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