Assorted chili sauce(shi jin la jiang )

Assorted chili sauce

Introduction:

Production steps:

Step 1: material preparation

Step 2: dice the meat, add salt, pepper, starch and knead to taste

Step 3: peel the potatoes, shell the water bamboo, seed the peppers, dry them, and dice them all.

Step 4: pan oil, add lean meat stir fry, stir fry until 78 cooked, Sheng out.

Step 5: stir fry the potatoes until the potatoes turn soft.

Step 6: pan oil, add water bamboo stir fry, water bamboo is not easy to cooked, add some water to stew, cooked Sheng out.

Step 7: pan oil, stir fry, a little yellow Sheng out.

Step 8: stir fry the pepper, wrinkle the skin a little, and let it out.

Step 9: pan oil, add a spoonful of chili sauce and stir fry.

Step 10: add a spoonful of soy sauce and a packet of sweet flour sauce and stir fry.

Step 11: add all the ingredients and stir well.

Step 12: add sugar to taste, stir well and turn off the heat.

Materials required:

Lean meat: 180g

Potatoes: two

Zizania latifolia: one

Lantern pepper: one

Dried incense: four pieces

Vegetable oil: right amount

Salt: right amount

Sugar: right amount

White pepper: right amount

Starch: right amount

Chili sauce: right amount

Soy sauce: right amount

Sweet flour sauce: right amount

Note: 1. Potatoes, water bamboo in advance to wear a break raw, fried time is shortened. 2. Soy sauce is salty, so there is no need to add salt.

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Shi Jin La Jiang