Stir-fried soybeans with pickled vegetables and minced meat
Overview
Pickled mustard, also known as pickled mustard, is usually used to pickle pickles. Pickled pickled mustard is relatively salty. Before eating, soak it in water to remove part of the salty taste, and then process it briefly. It becomes a delicious home-cooked side dish. Whether you are eating it with rice, porridge, or having a drink, it will be a popular side dish on your small dining table.
Tags
Ingredients
Steps
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Soak the soybeans 12 hours in advance. If the pickles are very salty, soak them in water for 30-50 minutes to remove some of the salt smell. Then wash them and pinch them dry with your hands. Cut them into 0.5 cm cubes and set aside. Cut the lean pork into small cubes (or use minced meat directly), put it in a bowl, add cooking wine and soy sauce, and marinate for 10 minutes. Set aside. Mince the onion and ginger, wash the dry red pepper and cut into small pieces and set aside.
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Add water to the pot and bring to a boil, add soaked soybeans and cook for 5-7 minutes until cooked, remove and set aside.
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Heat the wok and add oil. When the oil temperature is 70% hot, add the diced meat and break it up. Stir-fry until the moisture in the diced meat dries up. Drain and set aside.
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Turn on medium heat, re-add oil to the wok and when the oil temperature is 50% hot, add onion, ginger and chili and stir-fry until fragrant.
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Add the pickles and stir-fry for 1-2 minutes.
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Add soybeans and stir-fry evenly, add light soy sauce and white sugar and stir-fry briefly for 1-2 minutes.
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Add 3 tablespoons of water and stir-fry for a few times. Cover the pot and simmer until the water is almost dry. Add the diced meat and stir-fry evenly. Add some chicken essence and stir-fry evenly. Take it out of the pot and put it on a plate.
