Smell

Overview

This is best used to accompany noodles and powder. I learned it in "Tiangue 2", but I can't make it exactly according to its recipe. I just made it at my own convenience. I learned to make some, and it tastes really good.

Tags

• appetizers
• chopped dried onions
• corn
• doubanjiang
• ginger
• light soy sauce
• minced pork
• red pepper oil
• sichuan pepper powder
• small mushrooms
• sweet noodle sauce
• carrot
• garlic leaves
• green beans
• hoisin sauce
• minced garlic
• pepper
• salt

Ingredients

Steps

1. 1 Prepare the ingredients, chop the garlic leaves, mushrooms, garlic, and ginger, cut the carrots into cubes, and defrost the green beans and corn;

   

2. 2 Put the pot on the stove, add minced meat, break it up, turn on medium heat, wait for the water to boil, pick up the minced meat and rinse it;

   

3. 3 Put the minced meat in a pot over medium heat;

   

4. 4 Stir dry water, 2 tablespoons of light soy sauce, 1 tablespoon of Sichuan peppercorns and 1/2 teaspoon of pepper, stir-fry evenly, set aside;

   

5. 5 Sauté the mushrooms, green beans, corn kernels and carrots in an appropriate amount of oil;

   

6. 6 Pour in the garlic leaves and stir-fry for a while;

   

7. 7 Take out the pot, add 2 tbsp bean paste, 1 tbsp hoisin sauce, 1 tbsp sweet noodle sauce and 3 tbsp red pepper oil into the pot, stir-fry over medium-low heat until the flavors are released;

   

8. 8 Pour in minced garlic, ginger and dried green onions, turn up the heat and saute until fragrant;

   

9. 9 Pour in the minced meat, mushrooms, green beans, corn and carrots, add 1/2 tablespoon of sugar, an appropriate amount of salt and 2 tablespoons of cooking wine, mix well and taste. If it is not salty enough, add an appropriate amount of light soy sauce and mix well.