Back to the pot meat we often eat at home, its color is bright red, fat but not greasy, the entrance is fragrant.
Green pepper back to the pot meat: fat but not greasy, untapped under the rice, eaten are full of praise! Collect this recipe
Green pepper back to the pot meat
Picture and text |Sha'er Flying❉
Meat 300g carrot 1 green onion 1 green pepper 2 Pixian watercress 2 spoonfuls garlic 3 pickled ginger appropriate amount pickled pepper appropriate amount dried peppercorns appropriate amount soy sauce appropriate amount
Green pepper back to the pot meat: fat but not greasy, untapped under the rice, eaten are full of praise! 1. Prepare and cook the meat in advance.
Green pepper back to the pot meat: fat but not greasy, untapped under the rice, eaten are full of praise! 2. Cut them finely.
Green pepper back to the pot meat: fat but not greasy, untapped under the rice, eaten are full of praise! 3. Pour the chopped meat into the pan.
Green pepper back to the pot meat: fat but not greasy, untapped under the rice, eaten are full of praise! 4. Fry for about 1 minute, add dried green peppercorns and sauté until fragrant.
Green pepper back to the pot meat: fat but not greasy, untapped under the rice, eaten are full of praise! 5. Stir-fry garlic, pickled ginger and pickled chili peppers until fragrant.
Green pepper back to the pot meat: fat but not greasy, untapped under the rice, eaten are full of praise! 6. Stir-fry the red oil in Pixian watercress.
Green pepper back to the pot meat: fat but not greasy, untapped under the rice, eaten are full of praise! 7. Stir-fry.
Green pepper back to the pot meat: fat but not greasy, untapped under the rice, eaten are full of praise! 8. Stir-fry with a little soy sauce.
Green pepper back to the pot meat: fat but not greasy, untapped under the rice, eaten are full of praise! 9. Sauté until colored.
Green pepper back to the pot meat: fat but not greasy, untapped under the rice, eaten are full of praise! 10. Scoop the meat on one side and add the carrots and green pepper pieces.
Green pepper back to the pot meat: fat but not greasy, untapped under the rice, eaten are full of praise! 11. Cover and simmer.
Green pepper back to the pot meat: fat but not greasy, untapped under the rice, eaten are full of praise! 12. Sauté the shallots until fragrant.
Green pepper back to the pot meat: fat but not greasy, untapped under the rice, eaten are full of praise! 13. A pinch of salt.
Green pepper back to the pot meat: fat but not greasy, untapped under the rice, eaten are full of praise! 14. Stir-fry well.
Green pepper back to the pot meat: fat but not greasy, untapped under the rice, eaten are full of praise! 15. Out of the pot, so fragrant wow...
Tips:
1, put less, or no salt, because Pixian watercress and soy sauce have salt!
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~~ By Sha'er Feifei ❉ ~~
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