Braised soybeans with pickled vegetables
Overview
A home-cooked winter dish, salty and delicious, suitable for eating steamed buns, porridge, or rice.
Tags
Ingredients
Steps
-
A large collection of ingredients, 300 grams of mustard mustard, 100 grams of minced meat, 100 grams of soaked soybeans, 10 grams of minced green onions, 5 grams of ginger, 1 star anise, 4 dried chili peppers (cut into small pieces), 1 teaspoon of soy sauce, and 1/2 teaspoon of sugar.
-
Put the soaked soybeans into the cooking pot, put a star anise in the water and cook the soybeans thoroughly.
-
Cut the mustard into small pieces (the pickled mustard is quite salty, so be sure to wash it with water several times and soak it in advance to remove some of the salty taste).
-
Put oil in the pot, add chopped green onion, ginger, 1 split star anise, and dried chili segments and stir-fry over low heat until fragrant.
-
Add the meat filling, stir-fry until the meat filling changes color, then add cooking wine.
-
Smooth the minced meat, stir-fry until crispy, and add soy sauce.
-
Add potherb mustard and cooked soybeans.
-
Add 1/2 teaspoon of white sugar (pork mustard itself is relatively salty, and the white sugar is for flavor and freshness, so try not to omit it).
-
Stir-fry until the mustard seeds are fragrant, then add a small bowl of water and simmer for a while. The mustard seeds and soybeans will become more flavorful.
-
Simmer over medium-low heat until the water is almost dry, drizzle with a little sesame oil, then turn off the heat and serve.
-
Although it doesn't look very good, it tastes salty and goes well with everyone. It goes well with steamed buns, porridge, rice, and noodles. If you eat too much meat, it’s good to have some side dishes like this to adjust the taste!
