Stir-fried Dace with Dace in Black Bean Sauce

Name: Stir-fried Dace with Dace in Black Bean Sauce
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 600g Chuan Cai; 1 can Canned Dace in Black Bean Sauce; 1/2 teaspoon Sugar; Some salt

by elmonte

5.0 (1)

Favorite

1

Difficulty

Easy

Time

20m

Serving

2

The vegetables grown in my son’s small vegetable plot are ready to be harvested. In the past two days, I picked a handful of vegetables for stir-frying, real organic vegetables.
Chaocai is also known as Vietnamese Bocai, big-leaf fungus, and Cantonese called Chaocai. Its tender leaves and shoots are soft and smooth. It is rich in vitamin C, calcium and carotene. It can cool the blood, clear away heat, smooth the intestines, and detoxify. Prevent skin viruses. "

Ingredients

600g Chuan Cai
1 can Canned Dace In Black Bean Sauce
1/2 teaspoon Sugar

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Some Salt

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Stir-fried Dace with Dace in Black Bean Sauce

1. Pick and wash the young leaves of Chinese cabbage.

2. Canned tempeh dace is opened.

3. Heat the pot and stir-fry the dace in tempeh. (Because there is already oil in the canned dace, there is no need to add oil.)

4. Add scallions and stir fry.

5. Stir-fry until the dish becomes soft, add sugar and some salt to taste.

6. It's sweet, soft and delicious.

Tips:
1. It is not advisable to stir fry for too long. The longer it is fry, the more mucus will increase.

2. The dace in tempeh has a salty taste, so salt should be added according to personal taste. I usually don't add it.

3. Add sugar to neutralize the astringency of the simmered vegetables.