Simple pickles to serve with porridge
Overview
I remember when I was a kid, my mother would often pickle mustard dumplings with salt and water in autumn to make 'pickle dumplings', and then fry them to serve with porridge. It was a highlight in my memory at that time when food was scarce, and it still tastes good today. Have a bowl of hot porridge and some pickles. . . . You can also make more and pack it in airtight cans, so you can eat it as you go. It’s so convenient. . . . .
Tags
Ingredients
Steps
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These are mustard dumplings pickled in autumn, with various ingredients prepared.
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Cut the mustard knots into thin strips.
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Wash off excess salt with water, you can wash it several times. (If you buy it from the street, soak it in water for a while).
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Cut the meat, dried chili pepper, onion and ginger into small pieces.
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Add peanut oil to the pot (no need to wait for the oil to heat up) and stir-fry the meat.
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Fry until the oil in the fat separates and becomes slightly yellow in color.
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Add dried chilies, scallions and ginger, saute until fragrant, and add a little dark soy sauce.
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Add mustard greens and stir-fry.
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Fry until the moisture is gone and it's ready.
