Salted and white longan(long yan xian shao bai )

Salted and white longan

Raw materials for making salty and white longan

750 grams of pork, 100 grams of sprouts, 25 grams of pickled red pepper, 25 grams of Douchi, 35 grams of red soy sauce, 2 grams of salt, 150 grams of vegetable oil, 750 grams of soup.

Processing steps of salted and white longan

Scrape and wash the pork, cook it in the soup pot, remove it and dry it. Put a little red soy sauce on the skin, then put it into the oil pot and fry it until it turns brown. Soak it in the soup pot until the skin shows wrinkles and remove it. The piece is about 8 cm long, 4 cm wide and 0.4 cm thick. Soak red pepper and cut into short sections. Each piece of meat is wrapped with a section of pepper, two or three pieces of Douchi, which are in a roll shape. They are put in a steaming bowl, then put in sprouts, red soy sauce and salt. After steaming, take them out, turn them over and put them on the plate.

The characteristics of salty and white longan are as follows

Fat but not greasy, cake but not rotten, taste salty and delicious.

Salted and white longan

Longan xianshaobai is a famous traditional dish in Sichuan Province. It is made of hot pepper, pork ribs and mustard. Fat but not greasy, fire but not rotten, taste salty and delicious.

essential information

Salty and white longan

Sichuan cuisine

[raw materials]

750 grams of pork. 100 grams of sprouts, 25 grams of pickled red pepper, 25 grams of Douchi. Red soy sauce 35g, salt 2G, vegetable oil 150g, soup 750g.

[production process]

Scrape and wash the pork, cook it in the soup pot, remove and dry it, put a little red soy sauce on the skin, put it in the oil pot and bake the skin until it turns brown. Soak it in the soup pot until the skin is wrinkled and remove it. The slice is about 8 cm long, 4 cm wide and 0.4 cm thick. Soak the red pepper and cut it into short sections. Enjoy the dishes and cut it into small pieces. Each piece of meat is wrapped with a section of pepper, two or three pieces of Douchi, in a roll shape, which is placed in a steaming bowl, then put the sprouts, red soy sauce, salt, take out the steaming handle, turn over and buckle on the plate.

Material Science

Ingredient: pork ribs (streaky pork) 600g

Accessories: Mustard (Folium) 20g, pepper (red, sharp) 50g, Douchi 20g

Seasoning: 5g soy sauce, 4G salt, 20g peanut oil

characteristic

It is salty, fresh, soft and glutinous

practice

1. Wash the pork, steam it in the steamer, spread the soy sauce evenly, fry it in the oil pan until red, take it out to cool, and cut it into slices.

2. Soak red pepper, remove the pedicels, cut the seeds into sections, wash the sprouts and cut into sections.

3. Add 2 pieces of Douchi in each section of pickled peppers, then put them on a piece of meat, roll them into a tube, put them into a bowl vertically, add seasoning, steam them for 40 minutes, take them out and turn them into plates.

summary

Recently, I often eat some more authentic home dishes, such as salty and white longan, which many people like to eat. It's nutritious and delicious. Although the method of this dish is relatively simple, it is often asked how to make longan salty and white with pork ribs. Well, prepare the main ingredients, such as pepper, pork ribs, mustard, and other ingredients, as well as oil and salt sauce tea. Next, let's take a look at the following method. The chef teaches you how to eat. According to the following recipe, the salty longan is salty and white. It can be taken out after dinner. It's also a good dish that the upper class can choose to bring for lunch. Let's do it quickly.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Long Yan Xian Shao Bai