Braised wild vegetables with cured meat

Braised wild vegetables with cured meat

Overview

More or less every year, friends will send some bacon. Bacon has a mellow, salty taste and is easy to preserve, which has always been popular among people. However, bacon is a pickled food that contains a lot of salt and nitrite, so you should not eat too much. My family usually stir-fries it with vegetables. Today, it tastes good to make soup with bacon and wild vegetables. The wild vegetables are made from the unique local fireweed. I don’t know what the scientific name of the fireweed is, but people have been calling it that for as long as I can remember. Like Chinese toona sinensis, it is a perennial tree wild vegetable and one of Yunnan's special wild vegetables. Its young shoots can be eaten raw, cold or cooked, and are a delicacy on the dining tables of Pu'er people.

Tags

Ingredients

Steps

  1. Choose to remove the old stems and leaves of Fusarium vulgaris and use the young stems and leaves for consumption.

    Braised wild vegetables with cured meat step 1

  2. Wash the selected hamaki vegetables in water.

    Braised wild vegetables with cured meat step 2

  3. Wash the onion and ginger and cut into pieces. Peel the bacon and cut into thin slices.

    Braised wild vegetables with cured meat step 3

  4. Take a cooking pot, add bacon and stir-fry until the oil is released.

    Braised wild vegetables with cured meat step 4

  5. Stir-fry the bacon to remove the oil, then add the chopped green onion and ginger and stir-fry until fragrant.

    Braised wild vegetables with cured meat step 5

  6. Add bean paste and tomato sauce and stir-fry until fragrant.

    Braised wild vegetables with cured meat step 6

  7. Pour into a bowl of water and bring to a boil.

    Braised wild vegetables with cured meat step 7

  8. Add the mustard greens and cook, add a small amount of salt and chicken powder and mix well.

    Braised wild vegetables with cured meat step 8