Simple Congee and Pickles
1.
This is a mustard lump pickled in autumn, and various ingredients are available for use.
2.
Cut the mustard lumps into filaments.
3.
Wash the excess salt with water, you can wash it several times. (If you bought it on the street, soak it in water for a while).
4.
Cut meat, dried chili, green onion and ginger into small pieces.
5.
Put peanut oil in the pot (no need to wait for the oil to heat up), and stir-fry the meat.
6.
The oil that has been fried into the fatty meat separates out, and the color is slightly yellow.
7.
Add dried chili, green onion and ginger until fragrant, and add a little dark soy sauce.
8.
Add mustard lumps and stir fry.
9.
Stir-fry until the moisture is gone, it's fine.
Tips:
1. Pickles bought on the street must be bubbled with water, otherwise it is too salty and too salty.
2. The pickling time is not too long. It needs to be colored with soy sauce. Once the spring is over, the color of this pickle will become darker, like the color bought in the market, and you don’t need to add soy sauce when you stir-fry it.