How to make pickled vegetables and meat

Pickles are a kind of vegetable pickled with mustard tuber. It is common to eat pickles for breakfast. A little pickles and a bowl of porridge is a breakfast. Pickles can be used to stir-fry meat and are more delicious. Soak the pickles in clean water, wash them to remove the excessive saltiness, then prepare an appropriate amount of pork belly and stir-fry.

1 Cut the pickles into strips and wash them with clean water (soaking them will make them less salty).

2 Cut the pork into strips and marinate with light soy sauce and cooking wine for 10 minutes.

3 Wash the dried chilies, cut into shreds and set aside.

4 Add more oil to the pot, heat it up, then add the chili peppers and stir-fry until fragrant.

5 Add shredded pork and stir-fry over low heat.

6 When the shredded meat changes color, add the pickles and stir-fry.

7 Add appropriate amount of water and simmer until cooked (you can add some chicken essence if you like).

Precautions

1. Pickles are the spicy dumplings we have here.

2. Soak the pickled vegetable strips and remove the saltiness to make them taste better.

3. When frying peppers, use a low heat. I accidentally burned the peppers.

Chili and Cucumber Pickles

Ingredients: 2500 grams of cucumber, 500 grams of chili, 750 grams of soy sauce, 50 grams of peanut oil, 50 grams of old wine, and appropriate amounts of salt, ginger slices, peppercorns, and MSG.

Preparation method: Wash the vegetables and dry them. Slice the pepper and set aside. Cut the cucumber into strips and marinate in salt for 2-3 hours. Remove and dry for later use.

After heating the peanut oil, add the peppercorns. After the peppercorns turn yellow, add soy sauce, white wine, salt and ginger slices and boil. Pour into a dry container, add MSG and sesame oil, let cool, then pour the cucumber and pepper into the soup. It is best to soak the vegetables and they can be eaten the next day.

Characteristics: fresh, crispy, fragrant, spicy and salty.