Black pepper farm dishes

Overview

The picture has been on my computer for about a month, so I must work hard to finish it. Isn’t it too late to talk about farm food until winter? It is popular to eat farm food in China, and many farm food shops have emerged. When I returned to China, I visited a few. It is said that they cook farm food. Who knows whether it is real farm food? Guangdong Yin likes Qingyuan chicken, and Baizhan Qingyuan local chicken is famous far and wide, but to be honest, many Qingyuan chickens are now shipped from other places to Qingyuan and sold as Qingyuan chicken. So, so, so, so, but the vegetables I grow are real and genuine. People here in Tang Dynasty also often grow their favorite hometown dishes. I am not lagging behind and have been learning to grow them. When autumn comes, I have eaten all the fruits, leaving only a few bits and pieces. Collect them all and enjoy them.

Tags

• hot dishes
• home cooking
• old man
• spring recipes
• banquet dishes
• lunch
• bitter melon
• cabbage pepper
• cowpea
• eggplant
• garlic
• high alcohol
• leek core
• sugar
• tempeh
• bell pepper
• black pepper
• green pepper
• salt

Ingredients

Steps

1. 1 Chop the tempeh and garlic, and cut the green pepper into rings;

   

2. 2 Slice the eggplant and bitter gourd, cut the bell pepper into pieces, and cut the cowpea and leek seedlings into pieces;

   

3. 3 Open the pot over high heat, add oil, add pepper rings, black beans, garlic, and sauté until fragrant;

   

4. 4 Pour in all the ingredients, stir-fry until cooked through, add refined salt, sugar and black pepper, stir-fry evenly, then add high-quality wine, stir-fry for a while before serving, do not over-fry.