Spicy Tripterygium(ma la san ding )

Spicy Tripterygium

Introduction:

"It's a spicy dish."

Production steps:

Step 1: dice pork, potatoes and carrots, and shred pepper. Add a little salt, soy sauce, cooking wine and starch into the Diced Pork,

Step 2: pour the oil into the pot, fry the diced potatoes and golden potatoes after the oil is hot, and then put out the oil control and set aside.

Step 3: then deep fry the carrots, and the carrots will change color.

Step 4: finally fry the diced meat, and remove it after the meat is removed.

Step 5: leave a little oil in the pan (it must be less, because the raw materials have been oiled just now, and the oil will come out later). Add a handful of pepper and shredded pepper and fry until fragrant,

Step 6: stir fry the fried diced meat for a while

Step 7: pour in the remaining soybean and carrot, add a little salt, cook soy sauce, cooking wine, sugar, a little vinegar, stir fry, and finally add chicken essence out of the pot.

Materials required:

Pork: 300g

Potatoes: 2

Carrot: 1

Chinese prickly ash: 1

Dry red pepper: 3

Scallion: right amount

Ginger: right amount

Cooking wine: 2 tbsp

Soy sauce: 3 tbsp

Sugar: 1 teaspoon

Vinegar: 1 tbsp

Starch: 1 tbsp

Note: I didn't put any water into this dish because soy sauce and cooking wine were added in the end. Some water was added to highlight the dry aroma. If you like the feeling of wet and smooth, one is to add egg white when seasoning the meat, the other is to thicken with starch. There is also that I like the numb feeling of prickly ash grains sticking to vegetables. If my family doesn't like it, they should fish it out after frying prickly ash. So is pepper. Add or subtract it as appropriate

Production difficulty: ordinary

Technology: deep fried

Production time: 20 minutes

Taste: spicy

Chinese PinYin : Ma La San Ding