Stir dried shredded pork in soy sauce(qiang ban gan si )

Stir dried shredded pork in soy sauce

Introduction:

"When a dish of common cold shredded chilli meets cumin chili oil, it is really fragrant. The hot oil with cumin and spicy flavor gives dried silk a brand new flavor, which is thick, slightly spicy, salty, fresh and delicious. Whether it's noodles with rice, or small dishes with small wine, I believe this home-made fried dry silk will be a good choice

Production steps:

Step 1: cut dried tofu into shreds, blanch it in boiling water for about 1 minute, take it out, soak it in cold water, and drain the excess water with a colander.

Step 2: shred scallion.

Step 3: cut the red pepper into small pieces.

Step 4: add proper amount of oil into the frying pan, heat the oil, add dry red pepper and cumin, stir fry over medium heat until the color is dark and close to black.

Step 5: put the dried tofu into the basin, add salt, chicken essence, sugar and sesame oil, mix well with hands, and add scallion.

Step 6: add cumin red pepper oil, stir well, then put it on a plate.

Materials required:

Dried tofu: 150g

Water: moderate

Oil: right amount

Salt: right amount

Chicken essence: 1 / 8 spoon

Sugar: a little

Sesame oil: 1 teaspoon

Dry red pepper: 1g

1 tsp cumin

Scallion white: 10g

Note: 1, do not drain too clean, a little water, dry silk taste will be more fresh. 2. When making seasoning oil, the fire should be bigger, but if the time is well controlled, the color of dried red pepper and cumin will all darken, and the oil will also appear fragrance and ripen. Too long is easy to paste. 3. The temperature of the palm of the hand makes the seasoning melt into the material faster and easier to taste.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Qiang Ban Gan Si