The practice of Jinyumantang

• 

  1.Sa Ge.

• 

  2.After peeling, the sage is crystal clear and white.

• 

  3. Cut carrots and kudzu into dices the size of corn and edamame, and cut green and red peppers into dices.Form into a circle, cut the ginger into small pieces, and pat the garlic into small pieces.

• 

  4. Heat the oil in the pan, add the ginger, lower the heat to medium and then add the garlic.

• 

  5. Add minced meat, stir-fry over low heat, and add appropriate amount of salt.

• 

  6. Continue to stir-fry the minced meat over low heat until it is slightly dry and slightly yellow.

• 

  7. Add corn, edamame, carrots, add a few drops of soy sauce, and stir-fry quickly over medium heat 1 minute.

• 

  8.Add an appropriate amount of water, just enough to cover the outside of the pot.

• 

  9. Cover the pot and simmer over medium-low heat until the water is almost dry.

• 

  10. Uncover the pot, add diced sage, green and red pepper rings, and add appropriate amount Oyster sauce (optional).

• 

  11. Stir fry quickly over high heat to reduce the juice.You can add salt according to your personal taste before finishing the product.

• 

  12.Finished product.

• 

  13. You can also arrange it like this, because the name of this dish has a very good meaning.Isn’t it lovely to arrange the dishes like this during festive times?