Stir-fried Fennel with Pickles

Name: Stir-fried Fennel with Pickles
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pickle; 1/2 sheet Louver; a little ginger; 3 Chopped dried chili; Some Garlic flower; A teaspoon Sugar; 1/2 a teaspoon Chicken Bouillon Powder; 1/2 tablespoon Soy sauce

by sheery's mom

4.6 (1)

Favorite

2

Difficulty

Easy

Time

10m

Serving

2

The pickles were brought from my natal family. I made pickled buns many times, but my husband stopped him because it was one of his favorite side dishes when he ate porridge. Every time, the porridge at home had to be cooked more. One thing, it's even more sparse, or if he doesn't enjoy his food, I'm going to be blamed. Originally this was eaten while frying and drinking porridge, but he ate half of it when he ate that night, hey, forget it, anyway, it went to his stomach, whether to eat or drink porridge? "

Ingredients

2 Pickle
1/2 sheet Louver
a little Ginger

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3 Chopped Dried Chili
Some Garlic Flower
A teaspoon Sugar

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1/2 a teaspoon Chicken Bouillon Powder

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1/2 tablespoon Soy Sauce

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Stir-fried Fennel with Pickles

1. Soak the pickles in water for half a day.

2. Wash and chop into fine pieces.

3. After washing the louvers, cut them into silk.

4. Heat up the wok and add oil, add the minced ginger and dried chili until fragrant.

5. Add pickles and shredded louver and stir fry.

6. Sprinkle with a small spoonful of sugar.

7. Drizzle some soy sauce to color.

8. Put some chicken essence.

9. Sprinkle with garlic flowers at the end.

10. Just stir fry for a while.

Tips:
1. Pickles should be soaked in advance.

2. We Yangzhou people can't do without sugar in cooking. This stir-fried pickles can only contain a little bit less, and can't taste the sweetness. If you are not used to it, you can leave it alone.

Yo!

3. Don't put the salt, the salty taste is enough, if it is too dry, you can put a little less boiling water during the frying process.