Dipping pickles in Northeast Inner Mongolia is a “common dish” on the table of many families. It is simple, diverse, healthy and nutritious. There are too many beef and mutton. Come to a plate of refreshing dipping pickles, not to mention how beautiful it is

Ingredients

1 bag of soybean paste
300g meat stuffing
Small onion
Half red pepper
1 small handful of spinach
300g bean sprouts
2 cucumbers
Five thousand bean skins
A little pepper noodles

Directions

Step 1
Prepare meat stuffing and soybean paste. Don't buy the black one. It's neither good-looking nor delicious
Step 2
Put an appropriate amount of oil in the pot, pour in the meat filling and stir fry, and add a small amount of pepper noodles
Step 3
When the meat is slightly charred, pour in soybean paste and meat and stir fry
Step 4
Simmer over low heat for about 5 minutes
Step 5
When it is filled, the soybean paste itself is salty, and there is no need to put salt and other seasonings
Step 6
Prepare the side dishes, cut the scallions into small pieces and then shred them
Step 7
Shredded red pepper
Step 8
Sliced cucumber
Step 9
Blanch mung bean sprouts for 2-3 minutes and remove
Step 10
Blanch the spinach for about 3 minutes, take out the cold water, pinch the water and cut it into sections. Don't cut it too broken, knead it into a ball and put it on a plate
Step 11
Cut the bean skin into even cubes. Don't be too small. It won't roll the dishes
Step 12
It looks really good after loading
Step 13
It's delicious to dip vegetables in sauce or roll vegetables after smearing bean skin with sauce