How to fry dried salted vegetables in Sichuan? Every family in rural Sichuan has a vegetable-throwing altar with dried salted vegetables, at least several of which are packed in one jar. The dried salted vegetables are eaten in different ways, such as preserved vegetables, dried radish leaves, dried radish, kohlrabi, pickled mustard tuber and thick vegetables, which have been washed, dried, cut, kneaded with salt and seasoning and packed in the vegetable-throwing altar for five or six years.

First, dried pickles such as children's vegetables, pickled mustard tuber, and thick vegetables can be used to stir-fried pork. When I was a child in the 1970s, I only ate meat once a month or even a few months. When I had no food to eat, I often used dried pickles to stir-fry tender horn sea pepper, add corn paste and porridge, which was particularly delicious. Now that my living conditions are good, I often eat meat, and fried pork with dried pickles is an authentic home-cooked dish. Stir-fry the watercress, shovel the meat with green pepper, stir-fry until it changes color, then stir-fry the dried pickles, pour the meat, stir-fry the soy sauce, soy sauce, vinegar and garlic seedlings together for a few times, and you can get out of the pot. The dried pickles are very fragrant and delicious, and the smell is drooling.

Second, dried radish leaves, used for steaming and burning white (braised pork with plum vegetables), are first boiled and fished up. When cooled, they are smeared with soy sauce and white wine. Then, the back of the meat is inserted into a small hole with a toothpick, and the rapeseed oil is boiled to 80% heat. Then, the meat is branded in a pot. When it is browned, it is fished up and soaked in cold water for half an hour, and then the dried radish leaves are poured in. Slice the meat neatly, put it in a big iron bowl, then use soy sauce, soy sauce, only oil, vinegar, ginger paste, garlic paste, pepper noodles and salt, mix them together and pour them on the meat, then put the dried radish leaves on it and press them in the pressure cooker for half an hour. Then use a plate to turn over the noodles, and the authentic Sichuan boiled white will be served.

Third, dried radish and kohlrabi, these two kinds of pickles, can be fried or not, are delicious, and they are delicious when they are directly arrested in the jar and fried with green peppers. They are all unique spicy tastes in Sichuan!

To sum up `! It's a way to stir-fry Sichuan dried pickles, stir-fry green peppers, steam and burn them white. It's very delicious. For reference!