Sichuan cuisine rotten meat vermicelli(chuan cai lan rou fen si jiang xiang )

Sichuan cuisine rotten meat vermicelli

Introduction:

"Sichuan's home cooked dish, a dish that my family often presents. Rotten meat fans are also called {ants on the tree}. They have different tastes. Today's sauce flavor is the most primitive, without any vegetables."

Production steps:

Step 1: wash the rice noodles with water and soften them with water

Step 2: mix the rotten meat foam with sweet flour sauce and a little soy sauce.

Step 3: heat the hot pot, add ginger, garlic and pepper, stir fry until fragrant.

Step 4: add the flavored rotten meat foam. Stir fry until the meat changes color.

Step 5: pour in the softened fans. Add a small bowl of water (to determine the amount of water) has the best soup. Turn down the heat, cover and simmer for 2 minutes.

Step 6: after opening the lid, stir fry from time to time to ensure that the bottom of the pot does not stick to the pot. After watching the fans, you can add chicken essence to consume soy sauce and salt

Step 7: take out the pot and spread the scallions

Materials required:

Rotten minced meat: appropriate amount

Fans: right amount

Garlic: right amount

Ginger: right amount

Scallion: right amount

Sweet flour sauce: right amount

Soy sauce: right amount

Oyster sauce: right amount

Chicken essence: appropriate amount

Salt: right amount

Note: (my experience is not to use Longkou fans too thin, to thick a little bit of the appropriate, buy a little bit of the effect is not the same. It doesn't melt and break when it's burned, and it doesn't stick to the pot a little bit.) because it's the flavor of the sauce, it adds the sweet flour sauce. You can also stir fry the sweet flour sauce until fragrant and then add the minced meat. For convenience, I can add the minced meat directly for seasoning.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: Maotai flavor

Chinese PinYin : Chuan Cai Lan Rou Fen Si Jiang Xiang