Sihai network

Pickled vegetables

Pork slices with pickled mustard shredded meat

Ingredients: 80g snow vegetables, 30g pork shreds, 1 teaspoon fresh chicken powder

practice

1. Wash and chop the sauerkraut.

2. In the hot pot, add some oil and heat it, stir fry the sauerkraut over low heat to give the fragrance, add pork shreds and stir fry over medium heat until the color changes completely,

3. Add in fresh chicken powder and stir well.

Squid with pickled cabbage

Ingredients: sauerkraut, squid, sugar, cooking wine, ginger, scallion, salt, chicken essence

practice

1. Wash the sauerkraut repeatedly, remove part of the salty taste and cut it into pieces. Wash the squid and cut into small pieces.

2. Put oil in the pot, stir fry ginger slices and squid, and add some cooking wine.

3. Stir fry the sauerkraut together, add sugar, a small amount of salt and chicken essence, stir fry well and sprinkle the onion to make the pot.

Potherb mustard

Materials: Dioscorea 600g preserved vegetables 100g green soy bean 60g ginger 2 pieces, cut into ginger

Red pepper 1 root, sugar 1 / 2 teaspoon salt a few drops of sesame oil

practice

1) The yam is peeled and cut into hob pieces. After washing in the water, it dries up the water and cuts into fine grains;

2) Deep fry the yam in the oil pan for 8-10 minutes to make it golden yellow, then put it on the kitchen paper to absorb oil;

3) Put 2 tablespoons of oil into the pot, add ginger and red pepper, stir fry until fragrant, add chopped vegetables, green beans and sugar,

4) Stir fry over medium heat for 2 minutes, add yam and stir fry over high heat for 2 minutes. Drizzle a few drops of sesame oil before leaving the pot.