Chilli powder(ma la fen )

Chilli powder

Introduction:

Production steps:

Step 1: soak the powder belt in warm water at least 10 hours in advance. If you eat it the next day, soak it on the first night

Step 2: blanch tofu skin in boiling water

Step 3: cut into shreds

Step 4: Chop parsley

Step 5: choose a little fat for the hind leg

Step 6: dice, separate fat and lean

Step 7: add a little oil and 60% heat to the frying pan

Step 8: stir out the oil

The ninth step: pour lean meat and add a few drops of Baijiu to add flavor.

Step 10: add two small pieces of tofu milk, Chinese prickly ash noodles, large meal noodles, ginger powder and soy sauce to the meat

Step 11: add a little salt and chicken essence before leaving the pot

Step 12: get out of the boiler for standby

Step 13: add salt, sesame and oil to the spicy noodles, bring to a boil, and then pour in a few drops of white vinegar

Step 14: bake the pepper in a frying pan over low heat, cool the pan, roll the rolling pin into pieces

Step 15: This is the spicy peanuts I made before. You can fry a little peanuts

Step 16: blanch the vegetables in hot pot

Step 17: take out the spare

Step 18: bring to a boil, bring to a boil and cook for about two minutes

Step 19: put into a bowl, add pepper powder, spicy oil, pepper powder, salt, chicken essence, shredded bean curd, green vegetables, coriander, peanuts, diced meat and soup with boiling powder.

Materials required:

Powder belt: appropriate amount

Hind leg meat: moderate

Tofu skin: appropriate amount

Vegetables: moderate

Coriander: moderate

Spicy oil: right amount

Chinese prickly ash noodles: right amount

Salt: right amount

Chicken essence: appropriate amount

Baijiu: moderate amount

Tofu: right amount

Soy sauce: moderate

Large powder: appropriate amount

Ginger powder: right amount

Peanuts: right amount

Pepper: right amount

Note: the powder belt must be softened in advance and replaced with vermicelli. If there is chicken soup, it will taste better

Production difficulty: unknown

Process: boiling

Production time: half an hour

Taste: medium spicy

Chinese PinYin : Ma La Fen