Minced Beef and Green Bean Potherb Mustard
1.
Put beef in a cold pan, turn on medium heat, slowly push the beef apart, add 1/2 teaspoon salt, 1/2 teaspoon black pepper powder, 1 tablespoon light soy sauce, 1/2 teaspoon sugar, stir fry until cooked, set aside ；
2.
Without washing the pot, use the oil at the bottom of the pot to pop the carrots until the red oil is produced;
3.
Pour in green beans and corn kernels, stir-fry until cooked through, set aside;
4.
Add a little oil to the pot, turn on a medium-to-low heat, pour in the chopped pickled peppers and chopped peppers, turn to high heat, and explode the aroma;
5.
Raise the fire, pour it into the potherb mustard, stir-fry until soft;
6.
Pour in corn, green beans and carrots, stir-fry a few times, add 1 teaspoon of salt, 1 teaspoon of sugar, and stir-fry a few times;
7.
Pour minced beef, cook 1 tablespoon of cooking wine, spread evenly, and serve in pots.
Tips:
1. The potherb mustard itself tastes relatively low, so add more sugar to the stir-fry;
2. Stir-fried potherb mustard can be served with minced beef, the most common is minced pork, it can also be simmered in broth and tofu soup. If it is served with tofu, it is best to add some minced meat or meat slices, the taste will not be so boring
3. Potherb mustard can also be used for pickling. As for the pickling method, please refer to the recipe for pickled capers and sauerkraut.
