The famous dish of Guiyang(gui yang ming cai pao jiao ban jin )

The famous dish of Guiyang

Introduction:

"Pork tendon is a thin layer of gum on the pork loin (so it's also called pork tendon). People in many places don't eat it and just throw it away. The pork tendon tastes tender and glutinous. Guiyang people are quite fond of it."

Production steps:

Step 1: put more base oil in the oil pan. When it's 80% hot, pour in the ribs and spread them. As soon as the ribs turn white, they come out of the pot.

Step 2: leave a little oil in the pan, add garlic, shredded ginger and pickled pepper to stir fry until fragrant.

Step 3: wait for 2 to fry out the flavor, add the Banjin. Quickly add garlic sprouts, soy sauce, salt, a little sugar to taste, and then immediately out of the pot (like friends can add MSG)

Materials required:

Pig tendon: right amount

Pickled pepper: right amount

Soak ginger: right amount

Garlic sprouts: right amount

Cooking wine: moderate

Tender meat powder: right amount

Salt: right amount

Soy sauce: right amount

Sugar: right amount

MSG: right amount

Note: Delicious secret: 1, the plate does not need to cut too thin, but also can not be too thick, about a centimeter wide. 2. It's better to have more oil when exploding the steel bars. The steel bars will be tender and waxy when the wide oil explodes. The rest of the oil can be used to stir fry the following dishes. In fact, it won't be wasted. 3. Make sure to burn the oil. As soon as it changes color, it will be out of the pot. 4. Stir fry and season quickly. 5. Pickled peppers are salty, so you should pay attention when adding salt. 6. The red pickled peppers are daunting. In fact, pickled peppers are more sour than spicy. It's acceptable to the general public. But also pay attention when you buy, if you buy pickled millet pepper. It's going to be hot.

Production difficulty: unknown

Process: firing

Production time: 10 minutes

Taste: Original

Chinese PinYin : Gui Yang Ming Cai Pao Jiao Ban Jin