Stir fried preserved meat with Hangzhou pepper and Douchi(hang jiao dou chi chao la wei )

Stir fried preserved meat with Hangzhou pepper and Douchi

Introduction:

"Hangjiao, in the pepper family, belongs to the slightly spicy type, which is acceptable to most people. Hangzhou pepper can be divided into early maturing type and late maturing type, early maturing for green, late maturing for red, now through artificial cultivation and improvement, there is a yellow small Hangzhou pepper, very beautiful. Hangzhou pepper is rich in protein, carotene, vitamin A, capsaicin, capsaicin, volatile oil, calcium, phosphorus, iron and other minerals. It is not only a good seasoning for delicious food, but also a good food therapy for anorexia. Today's dish is made with red small Hangzhou peppers. This dish is "Hangzhou peppers, Douchi and fried preserved meat". Bacon is bacon and sausage. "

Production steps:

Step 1: main raw materials.

Step 2: slice the peeled bacon and sausage.

Step 3: heat up the frying spoon, add a little oil and stir fry with Douchi.

Step 4: stir out the flavor of Douchi, then stir fry with onion and ginger.

Step 5: then stir fry the bacon and sausage.

Step 6: saute the bacon until the oil comes out, then cook it with yellow rice wine.

Step 7: stir fry with soy sauce.

Step 8: pour proper amount of water into the pot.

Step 9: simmer the bacon and sausage for 5 minutes to make them taste better.

Step 10: after the soup is dried, pour in Hangzhou pepper and stir fry.

Step 11: stir fry the Hangzhou peppers until they are soft and rotten. Then pour in the green shoots and stir fry them. Then, add a little chicken powder and stir fry them well.

Step 12: stir fry broccoli in another pot.

Step 13: then code the plate to surround the edge, pour the fried Hangzhou peppered bacon into the middle, and serve it.

Materials required:

Bacon: 150g

Sausage: 100g

Hangzhou pepper: 50g

Douchi: 20g

Green pepper: 30g

Scallion: 15g

Ginger powder: 10g

Broccoli: 300g

Soy sauce: 10g

Yellow rice wine: 15g

Chicken powder: 2G

Peanut oil: a little

Note: this dish features beautiful appearance, golden red color, strong flavor, salty, fresh and slightly spicy, meat and vegetable collocation, strong and light. Warm tips: 1, bacon sausage can also be cooked or steamed and then fried, in the process of frying, there is no need to add water stew. Because this time is raw bacon, so add some water to stew for 5 minutes, taste soft and rotten to taste good. 2. Because bacon and sausage are all salty materials, it is unnecessary to add more salty condiments in cooking, only to improve the freshness and taste, otherwise it will be too salty and not delicious. 3. Before entering Hangzhou pepper, you must dry up the soup. That way, you can stir fry Hangzhou pepper together with the oil from bacon. The fried Hangzhou pepper tastes good. If Hangzhou pepper is fried too early, it will not taste good. For this dish, it is necessary to master the sequence of all the ingredients in order to achieve the effect of good color, flavor and taste.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Hang Jiao Dou Chi Chao La Wei