Sichuan style crispy sauce(chuan wei cui sao )

Sichuan style crispy sauce

Introduction:

"Sichuan style crispy Sao is very famous. It is one of the essential seasonings for Dandan noodles. Different from ordinary meat saozi, crispy saozi diced meat is scorched but not pasted. It is dark yellow, crisp and crisp. It tastes crispy and fragrant. Bashi

Production steps:

Step 1: the main ingredients are: minced pork half a Jin, sweet flour sauce, brown sugar, shallot, cooking wine.

Step 2: the heat is very important. It's better to use low heat. When the pot is not hot, put minced pork into it.

Step 3: stir fry over low heat, and the foam will gradually disperse.

Step 4: when the meat starts to turn white, cook in a little cooking wine.

Step 5: dry the steam.

Step 6: continue to fry until the meat foam starts to spit oil slightly.

Step 7: add small pieces of brown sugar.

Step 8: a scoop of sweet sauce.

Step 9: add salt, pepper, monosodium glutamate and stir well!

Step 10: the minced meat has an attractive tan color (if the color is lighter, add a little soy sauce).

Step 11: after the noodles are cooked, put them into the seasoned bowl, sprinkle a little crispy, and a bowl of delicious crispy noodles is ready!

Materials required:

Minced pork: right amount

Chives: right amount

Sweet flour sauce: right amount

Brown sugar: right amount

Cooking wine: moderate

Salt: right amount

MSG: right amount

Pepper: right amount

Note: two points: 1, fried crisp Sao to small fire, patience stir fry. 2. When storing crunchy oil, pay attention to keep the oil over crunchy at all times, so that the crunchy oil will keep its fragrance. Link to Teflon website: http://www.teflon-club.com/space.php?uid=116779&do=blog&id=853

Production difficulty: ordinary

Craft: Stew

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Chuan Wei Cui Sao