In-depth reveal of the steps to make the famous dish Shang Tang Cai

Shangtang jingcai is a traditional dish in Guangdong Province. The soup is salty and fragrant, very delicious. It would be even more perfect if some minced meat is added to the soup. What are the specific methods and steps of making Shangtang jingcai?

Steps for making soup

Main ingredients: 600g red amaranth, 50g minced meat, 3 cloves of garlic, soy sauce, cooking wine

practice:

1. Wash fresh red amaranth repeatedly and drain the water. (Leafy vegetables are usually picked in advance and it is better to soak them in clean water before washing);

2. Take two portions of garlic, one portion is roughly chopped and stewed in a pan; the other portion is mashed and served on a plate;

3. Pour a small amount of oil into a hot pan and sauté the roughly chopped garlic;

4. Add the amaranth and stir-fry. Add the appropriate amount of salt after all the vegetables are wilted. Tips: Use chopsticks to stir-fry, which is easier than using a spatula;

5. Add salt and serve. The stir-fried amaranth can be removed from the pot and placed on a plate for later use. Actually, this is already a plate of stir-fried amaranth! However, we are making amaranth soup, so we have to continue.

6. Wash and clean the pot, add the minced meat and stir-fry, add appropriate amount of soy sauce, cooking wine and salt for seasoning;

7. Stir-fry the minced meat until it is 70% cooked. Pour the red water chestnut soup from the plate into the pot and bring it to a boil until the minced meat is cooked through. If you like chicken essence, add some to enhance the flavor;

8. Pour the cooked minced meat and red soup into the plate with the amaranth, sprinkle with minced garlic and you are done!