Stir-fried Thin-Skinned Peppers with Shredded Pickled Vegetables - Exclusive

Name: Stir-fried Thin-Skinned Peppers with Shredded Pickled Vegetables - Exclusive
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Cold Dishes
Ingredients: 200g Shredded pickled vegetables; 3 piece thin-skinned chili; 100g Pork; 1/2 tsp Edible oil; a pinch Scallions and ginger; a pinch Garlic; 1 piece dried chili; 1g table salt; 8g light soy sauce; a pinch Sichuan peppercorns and star anise

Thin-skinned peppers and rinsed pickled-vegetable shreds are wok-tossed with pork slices, Sichuan peppercorns and dried chilies until deeply savory, a punchy dish built for plain rice.

20 minNewEasy Cold Dishes Stir-fry Medium Spicy

Instructions

1
Pork slices.
2
Take thin-skinned chili peppers.
3
Wash and cut into shreds.
4
Chop the green onions, garlic sprouts, and ginger, and take the dried chili peppers.
5
Soak the pickled vegetables in shredded shreds until no saltiness remains, then wash and drain.
6
Put a cold oil in a hot pan, and add Sichuan peppercorns and star anise when the oil is hot.
7
Add the slices of meat.
8
Stir-fry the slices of meat until they turn golden brown.
9
Crush the dried chili peppers and put them in.
10
Stir-fry the dried chili peppers until slightly charred.
11
Add thin-skinned chili peppers and scallions, ginger, and garlic shoots.
12
Stir-fry with pickled vegetables.
13
Add light soy sauce during the stir-frying process.
14
Add salt.
15
Stir-fry for a few minutes, then add the garlic slices and stir evenly.
16
Finished product.