1. The pickles are washed and squeezed repeatedly until there is no sour taste.
2. Add a little salt to the minced meat and marinate for 30 minutes.
3. Finely chop millet pepper, ginger, and garlic.
4. Put 2 tablespoons of oil in a wok, heat up, add minced meat and stir fry.
5. Stir-fry the minced meat to change its color, add the cooking wine, and then add the ingredients in Figure 3 and stir-fry to create a flavor.
6. Then add the dark soy sauce, sugar, spicy fresh, salt and chicken essence in turn, stir well, add 100 grams of broth or water, and bring to a boil.
7. Add the pickles and stir well.
8. Stir fry continuously to make the soup and potherb mustard evenly blended.
9. When the soup is dry, the pickles are fully fried and ready to be served immediately.
Tips:This dish seems simple. The key is to stir-fry the pickled vegetables thoroughly without leaving too much moisture, otherwise the taste will be greatly reduced; but it should not be too dry, otherwise, the pickled vegetables will taste more woody. The pickles that are fried to the point of deliciousness are moderately dry and wet, so that they will taste delicious and appetizing, leaving the fragrance between the teeth!
