Hand made private dish with heart blue(xin lan shou zhi si fang cai huang dou bao zhu wei yuan you qing ren zhong cheng juan shu )

Hand made private dish with heart blue

Introduction:

"For Ancient Ci poets, Xinlan only appreciates two people, one is Su Shi, the other is Lu You, both of whom are sentimental and sentimental. Yu sushi, Yi Yi's jiangchengzi, said: "life and death are two boundless in ten years. If you don't think about it, you will never forget it. There is no place to talk about desolation. Even if meet should not know, dust covered face, temples such as frost. I come back to my hometown at night. Xiaoxuan window, dressing. There is nothing but tears. It is expected that the endless Acacia of "Duan Songgang" makes Xinlan feel the same. She can feel the melancholy and yearning in "recalling the past in Chibi, niannujiao" Yu Luyou wrote "red crisp hand, yellow rattan wine, palace wall willow in spring". The east wind is evil, but the joy is weak. A cup of melancholy, a few years away. Wrong, wrong, wrong. Spring as old, empty thin, red tears through the shawl. Peach blossom fall, leisure pool Pavilion, although the mountain alliance, brocade book difficult to trust. Mo, Mo, mo With Tang Wan Yi Kan's "Chai tou Feng: the world is thin", the world is thin, the human relationship is evil, the rain sends dusk, the flower is easy to fall. Xiaofeng dry, tears residual, want to write mind, monologue slant column. Difficult, difficult, difficult. People become different. Today is not yesterday. Illness is often like a swing. The sound of the horn is cold, and the night is waning. Concealment, concealment and concealment ". The way to do the love, sorrow lingering. Looking at the stewed pig hands with soybeans in the bowl, Xinlan thinks they are happy. Soybeans, stewed and boiled, are full of the fresh juice of pigtail, and the entrance is soft, just like lovers' sentimental and honey; pigtail, stewed and boiled, is attached with the fragrance of soybeans, and the entrance is melt, just like lovers' glue like paint, staying together day and night. You have me, I have you, echo each other, inseparable, the perfect interpretation of the Lang love concubine meaning, together, the couple get each other, the combination of the eternal masterpiece. Ethereal solitary shadow, lonely sand cold. Sad and sentimental, I only wish that there are lovers in the world will get married, and don't let fireworks dye clothes in the world. The Chu people's heart blue is sad to accept the pen. "

Production steps:

Step 1: 1. The pig's tail is shaved three times at the speed of the front, and cut into sections for use

Step 2: 2. Boil the water in a pot, put the pig's tail in a cool water pot, put the Erguotou and ginger slices in the pot, boil the blood water and take it out for use

Step 3: 3. Soak soybeans in water for 2 hours, and fully soak them for use

Step 4: 4. Take a pot of oil, heat 60% and saute anise, cinnamon and ginger

Step 5: 5. Stir fry beef sauce and chili oil until fragrant

Step 6: 6. Stir fry pig tail for 2 minutes until coloring

Step 7: 7. Add soybeans and stir fry for 1 minute

Step 8: 8. Add soup, boil over high heat, add homemade MSG and salt, turn to medium and low heat, simmer for 1 hour, collect juice over high heat, steam fish and soy sauce, stir fry evenly and start the pot. In addition, I only trust Li Jinji to steam fish and soy sauce

Materials required:

Pig tail: 300g

Soybeans: 100g

Soup: 300ml

Ginger: moderate

Star anise: right amount

Cinnamon: moderate

Chili oil: 2G

Spicy beef sauce: 2G

MSG: 2G

Steamed fish and soy sauce: 2ml

Salt: 2G

Erguotou: 2ml

Note: 1. Soaking soybean in advance can save cooking time. 2. The fishy smell of pig tail is heavier, and the effect of Erguotou is much better than that of cooking wine. 3. This dish is fresh and fragrant. The first is the freshness and gumminess of soybean and pig tail. The second is the mellow flavor of beef sauce. The third is the long and spicy flavor of chili oil. The fourth is the pungent aroma of anise cinnamon. 4 In addition, I only trust Lee Kam Kee in steaming fish and soy sauce. 5. Don't dry up the juice. 90% of the juice will be received and a little juice will taste better. 6. This dish is suitable for two hot dishes

Production difficulty: Advanced

Process: simmer

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Xin Lan Shou Zhi Si Fang Cai Huang Dou Bao Zhu Wei Yuan You Qing Ren Zhong Cheng Juan Shu