Spicy pork(chuan cai xiang la za gu )

Spicy pork

Introduction:

"The red color, especially the addition of fresh pepper, makes this dish more reflect the characteristics of Sichuan Cuisine: hemp, spicy, fresh and fragrant."

Production steps:

Step 1: wash the fresh Zanthoxylum, break the ginger and cut the pepper into sections.

Step 2: chop the ribs into small pieces.

Step 3: bring to a boil with water in the pan, add the spareribs and water. Take out and control the water.

Step 4: put oil in the pan, add ginger, star anise and dried pepper and stir fry until fragrant.

Step 5: add the dried pepper.

Step 6: add the ribs, stir fry, add sugar.

Step 7: add fresh pepper and yellow rice wine.

Step 8: let it go in the pan and stir fry with thirteen spices.

Step 9: add water and simmer for one hour.

Step 10: wait for the soup to thicken, add a little soy sauce, and finally add chicken essence, collect the water and drain.

Materials required:

Pork ribs: 2 jin

Oil: 20g

Fresh pepper: 10g

Scallion: 5g

Salt: 5g

Garlic: 5g

Jiang: one piece

Star anise: 2G

Soy sauce: 10 grams

Thirteen spices: 3 G

Sugar: 5g

Veteran: 5g

Chicken essence: 5g

Note: 1, if there is no fresh pepper, only dry pepper can be put. 2. Slow down and bring to a boil. 3. Raw soy sauce, old soy sauce and yellow rice wine are all salty, so we must put less or no salt.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: spicy

Chinese PinYin : Chuan Cai Xiang La Za Gu