Sichuan Cuisine: Spicy dried meat(chuan cai ma la xiang gan )

Sichuan Cuisine: Spicy dried meat

Introduction:

"A very homely cold dish in Sichuan."

Production steps:

Step 1: slice the dried incense.

Step 2: cut onion, ginger and garlic separately.

Step 3: put onion, ginger and garlic into a bowl, add the remaining seasoning and mix well.

Step 4: pour on the dried incense and mix well.

Materials required:

Dried incense: 300g

Scallion: 5g

Ginger: 5g

Garlic: 5g

Chili oil: 10g

Chili powder: 5g

Sugar: 5g

Vinegar: 15ml

Vidami: 10ml

Sesame oil: 5ml

Note: there is no Xianggan can also be replaced by ordinary dried beans, or beans can be silk.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: spicy

Chinese PinYin : Chuan Cai Ma La Xiang Gan