Every time my mother made the winter meat minced meat, I couldn't help but stop eating like a snack because it was really delicious, and it was especially appetizing, whether it was caught in the hoe, mixed with egg yolk or directly bibimbap. It’s not beautiful. (⁎˃ᴗ˂⁎) There is a very common pickle here in my family. Xue Lihong’s family is very fond of eating. I once thought it tastes good but since I have eaten my mother’s unique use in her hometown Sichuan. After the winter vegetables are fried with minced meat, they will never see the red in the snow. 2333 In my opinion, although they are all pickles, the wonderful medicinal notes of winter vegetables are the "smelly" of the snow.
The first is to deal with winter vegetables. The winter vegetables are basically sold in supermarkets. The semi-finished small packaging is very convenient, but the taste will be particularly salty and sometimes it will bring some sand. What is not cleaned? Brew as much as possible to get rid of most of the salty taste. Otherwise, this dish can only be eaten as pickles.
Cut the prepared winter vegetables into the end and mix well with the minced meat for a while so that the minced meat can be slightly flavored so that there is no need to add salt to the meat.
Put the oil in the pan and heat it. Pour the minced meat into the minced meat until the minced meat is cooked and discolored. Serve it out. If you do more at each time, put it in the crisper and store it in the refrigerator. You can store it for one week.
Originally, I didn't want to write this recipe because the steps are too simple, but looking at the kitchen has a lot of other winter vegetables, but it is a pity that I only like this one. I hope it will be sent out so that everyone can come together. Enjoy this delicious ( ˃᷄˶˶̫˶˂᷅ )