Stir fried spicy shredded pork(chao la san si )

Stir fried hot three silk method:

Raw materials for stir frying spicy three silk:

Potato 200g; bean skin 80g; red pepper 2; green pepper 2; yellow pepper 2; scallion 2; proper amount of starch

Seasoning for stir fried spicy three silk:

50g edible oil, 1 / 2 tbsp soy sauce (15g), 2 tbsp cooking wine (6g), 1 / 2 tbsp chili sauce (15g), 1 / 2 tbsp refined salt (1.5g), 1 / 2 tbsp monosodium glutamate (1.5g)

Processing steps of fried hot three silk

1. Peel potatoes, wash and shred; wash and shred peppers; shred scallions;

2. Blanch the potatoes and shredded bean skin with boiling water respectively, and take out to control the moisture;

3. Pour oil into the pot, heat it, slide the shredded pepper and take it out;

4. Stir fry shredded green onion and chili sauce with the remaining oil. When the flavor comes out, cook in cooking wine. Add shredded potato, shredded bean skin, shredded chili, soy sauce, refined salt and monosodium glutamate. Thicken with starch, stir evenly and then out of the pot.

Characteristics of fried hot three silk

Bright color, strong taste.

Attention should be paid to when making fried spicy three silk

It tastes good without thickening.

Stir fried spicy shredded pork

Material Science

200 grams of potatoes, 80 grams of shredded bean skin, 2 red peppers, 2 green peppers, 2 yellow peppers, 2 scallions, and an appropriate amount of starch,

Seasoning

50g edible oil, 1 / 2 tbsp soy sauce, 2 tbsp cooking wine, 1 / 2 tbsp chili sauce, 1 / 2 tbsp refined salt, 1 / 2 tbsp monosodium glutamate,

practice

1. Peel potatoes, wash and shred them,

2. Wash and shred pepper,

3. Shred green onion,

4. Blanch the potatoes and shredded bean skin with boiling water respectively, remove and control the moisture,

5. Pour the oil into the pot, heat it, slide the shredded pepper and take it out,

6. Stir fry shredded green onion and chili sauce with the remaining oil. When the flavor comes out, cook in cooking wine. Add shredded potato, shredded bean skin, shredded chili, soy sauce, refined salt and monosodium glutamate. Thicken with starch, stir evenly and then out of the pot.

characteristic

Bright color, strong taste.

The chef knows everything

It tastes good without thickening.

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Chinese PinYin : Chao La San Si