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


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


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