La San Si(la san si )

La San Si

Introduction:

"La cuisine is a beautiful scenery of Hunan cuisine. The unique flavor of Hunan La cuisine can make you have endless aftertaste. This dish is made of three different bacon dishes and Hengdong's unique Huanggong pepper. Spicy is the characteristic of this dish

Production steps:

Step 1: cut ginger and garlic into rice

Step 2: cut the scallion into sections for later use

Step 3: cut the dried Huanggong pepper into 5mm long pieces

Step 4: cut the bacon, sausages and tongues into thick shreds

Step 5: boil water in the pot, put the wind meat (or bacon), sausage and tongue into the blanching water, see the wind meat become transparent, take out the cold water and drain

Step 6: heat the oil in the pan, stir fry the ginger, garlic and rice until fragrant, pour in the blanched shredded Lasan, add soy sauce and stir well, then cook the cooking wine

Step 7: add the chopped dry Huanggong pepper, monosodium glutamate and salt, stir fry over high heat until the pepper is fragrant and tasty, sprinkle the scallion and stir fry evenly

Materials required:

Fengrou: 100g

Sausages: 80g

Ginger: 5g

Garlic: 10g

Scallion: 8g

Dried yellow pepper: 50g

Salt: 0.5g

MSG: 2G

Soy sauce: 1g

Cooking wine: 15g

Note: 1, La three silk, as the name suggests, there are three kinds of preserved vegetables cut into silk with fried, not limited to my three here. 2. The reason why we write this is that the preserved vegetables basically have their own saltiness, so adding salt should be appropriate. 3. Sharp eyed gourmets may find that I put the purple leaves together with the scallion. Yes, it's perilla leaves. I haven't eaten it like this before. I have a sudden fancy. The effect is unexpected. The taste of perilla leaf and these preserved vegetables is very similar.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: medium spicy

Chinese PinYin : La San Si