Stir-fried Fennel with Mint and Pickled Peppers

Name: Stir-fried Fennel with Mint and Pickled Peppers
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Cow louver; 2 Pickled peppers; 50g mint; Some Cooking oil; Some salt; Some shallot; Some ginger; Some Soy sauce; Some MSG

by The joyful life of pyrotechnics

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Peppermint is a plant with strong vitality. Give it a little nutrient and a little water to grow vigorously. Therefore, Pu'er, which is spring-like in all seasons, is the most suitable for its growth. They are found in the market every day. Because it can remove the fish, beef and mutton smell, its utilization rate on the table is also quite high. "

Ingredients

200g Cow Louver
2 Pickled Peppers
50g Mint
Some Cooking Oil
Some Salt
Some Shallot
Some Ginger
Some Soy Sauce
Some Msg

Stir-fried Fennel with Mint and Pickled Peppers

1. Wash the beef louver and cut into strips of appropriate size.

Stir-fried Fennel with Mint and Pickled Peppers recipe

2. Wash the mint to control the moisture.

3. Cut green onions and pickled peppers into sections. Slice ginger and set aside.

4. Put the cut venetian leaves into boiling water for a moment.

5. Heat the wok, add cooking oil to heat, add green onion, ginger and pickled pepper to fragrant.

6. Stir fry quickly under the fire.

7. Add mint and stir fry twice to turn off the heat.

8. Add salt, light soy sauce, and MSG, stir-fry evenly, and then serve.

Tips:
1. When frying the venetian leaves, stir fry quickly on high heat, and add the venetian leaves after they are cooked.

2. The sauce should be prepared in advance and put in with mint. I forgot that the sauce has to be turned off and seasoned. If you do not turn off the fire, the venetian leaves will become old.