Stir-fried minced meat with pickled cabbage and mushrooms
Overview
The kimchi I made the day before yesterday was placed under the window sill. Someone would run over to take a look at it every now and then, fearing that the kimchi jar would disappear accidentally. Let's not talk about him, in fact we are almost the same...not only have we never had any disagreements about food, but we also have a tacit understanding that cannot be questioned. No, I couldn't wait to take it out and fry the meat the next day after marinating it. Although it was not very sour, it was crispy and refreshing. Add some shiitake mushrooms, add a little sugar, stir-fry some meat paste that is quite fat and lean, and absorb the oil in the meat paste. The meat is no longer greasy, and the special fragrance of the shiitake mushrooms is absorbed. The flavor of the cabbage is not reduced but increased, making it more filling. The whole dish is full of different elements, each with its own merits, and blended together to create a seamless, delicious taste!
Tags
Ingredients
Steps
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Add light soy sauce, salt and cooking wine to the minced meat, mix well and marinate for a while.
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Soak dried shiitake mushrooms in warm water, drain and cut into shreds. Drain the sauerkraut and cut into shreds or segments.
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Heat oil in a pan, add sugar, dried chili powder, and minced meat and stir-fry until fragrant, then add shredded mushrooms and stir-fry. Finally add the pickled cabbage. (If you don’t like spicy food, you can omit the dry chili powder. I already added chili powder to the cabbage when I made it, but I still don’t think it’s spicy enough)
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Stir-fry briefly, add light soy sauce, pour sesame oil and mix well before serving.
