Shanghai Green fried meat

Shanghai Qing is also known as Shanghai Green rape, Suzhou green, Qingjiang cuisine, green ginger cuisine, Xiaotang cuisine, green stem cabbage, vase cuisine, Chinese cabbage, Xiaotang cuisine (Hong Kong, Austria and Guangdong), spoon cuisine, spoon cuisine, Qingjiang cuisine (Taiwan), chicken feather cuisine (seedlings); Now it can be said that it is one of the vegetables representing China and the most common variety of Chinese cabbage in East China around Shanghai. Shanghaiqing is a kind of Chinese cabbage with few leaves and many stems. The stems are white like gourds. Therefore, Shanghaiqing is also called gourd white. Shanghai youth has high nutritional value, can maintain vascular elasticity and provide minerals and vitamins needed by the human body; Vitamin B2 is particularly rich, which can inhibit ulcer. Regular consumption has a good effect on the maintenance of skin and eyes; Rich in fiber, can effectively improve constipation.

Directions

Step 1

Soak the prepared Shanghai green in water for 10 minutes in advance, take off the leaves one by one, wash them, dry them, and put the water in a basin for use

Step 2

Chop lean meat (don't chop it into meat paste, but don't be too large) into a bowl, add cooking wine and 1g salt, and marinate it for 10 minutes

Step 3

Wash the fresh red pepper, a small piece of ginger, peel and wash the garlic

Step 4

Remove the stem and core of red pepper, cut into diced pieces, and foam ginger and garlic; Pour a little vegetable oil into the frying pan, heat it to 80%, and saute the chopped ginger and garlic

Step 5

Then add pepper, stir fry evenly, stir fry until fragrant, and put it out of the pot for use

Step 6

Put an appropriate amount of oil in the pot again, heat it to 40%, and pour in the cured lean meat; Stir fry quickly until the meat is broken and discolored. Add soy sauce and stir fry well

Step 7

Stir fry the chicken stems and leaves evenly, stir fry until soft, add 1 gram of Shanghai essence, and turn over the heat

Step 8

Pour in the fried red pepper, ginger and garlic foam, stir fry evenly and serve out of the pot