Pickled potherb is a variant of leafy mustard in the mustard family of vegetables, also known as: potherb, in northern China, in the fall and winter season, the leaves will turn purple-red, so the name "potherb". Potherb mustard is generally used as a pickle, where the mustard leaves are pickled with the stems. Potherb mustard has a special flavor and aroma after pickling, can promote gastric and intestinal digestive function, enhance appetite, can be used to appetizer, help digestion.

How do I make potherb mustard after pickling? Potherb mustard can be used to fry, mix, stew, stew and other practices, today share a potherb mustard practice, teach you and the two kinds of beans together with do, the potherb mustard and soybean and peanut beans in the stew together, potherb mustard is soft, fresh rice, used with noodles, wine is good, is a good appetizer in the winter small dishes. Snow peas and soybeans, peanuts need to be soaked in advance, put the snow peas and soybeans in water to soak overnight, peanuts in water to soak for 2-3 hours, soak the peanuts up.

2. the potherb mustard clench down the water, cut into segments, pork cut into julienne strips, millet chili pepper cut into chili circles, no millet chili pepper with dried chili pepper can be, green onion cut scallions, ginger chopped, garlic sliced.

3. Add oil to the pan and heat, add the shredded pork and stir fry, stir fry the shredded pork until the color turns white, add chopped green onion, ginger, garlic, chili pepper ring burst incense.

4. Add the potherb mustard and stir-fry for 1-2 minutes.

5. Add peanuts and soybeans, stir-fry well, pour in half a bowl of water, then add thirteen spices, cooking wine, soy sauce, a little sugar, and boil over high heat, cover the pot, and turn down the heat to simmer for 15-20 minutes.

6. Small fire to the soup stew dry, turn off the fire, served on a plate can be. A plate of fresh rice potherb mustard stew soybean peanut rice is ready.

Tips: potherb mustard is relatively salty after pickling, to soak in water to remove part of the salty flavor. Simmering does not require additional salt, you need to put a little sugar to refresh. Chili pepper with millet spicy and dried chili can be. Stewing time a little longer, soybean and peanut rice will be better flavor.