Fried fly head(chao cang ying tou )

Fried fly head

Introduction:

"Feitou" is a bit of a terrible dish name, but it's easy to make and it tastes spicy. The main reason is that there is "feitou" - Douchi. It's said that many stars are keen on this dish and highly recommend it. It seems that most of the stars eat it, and their mouth is tough. First contact with this dish in baidu home, the first time to see "fried fly head", I was really disgusted. But a close look shows that the name is not a gimmick, because the black Douchi is really like the head of a fly. This dish is fried meat with green and red peppers. In fact, it is similar to the fried meat in Shandong Province. However, without the addition of lobster sauce, the natural taste of fried meat is much worse than "fried fly head."

Production steps:

Step 1: wash green pepper, red pepper and leek moss.

Step 2: cut the lean pork into small pieces. If you are lazy, you can buy ready-made meat stuffing, but the ground meat stuffing doesn't taste good.

Step 3: pour 1 tbsp cooking wine into the diced meat.

Step 4: add a little salt, mix well and marinate for 20 minutes.

Step 5: cut the washed leek moss into fine grains.

Step 6: green and red pepper to pedicle, to seed to tendon, cut into fine-grained reserve.

Step 7: heat the oil in the pan, pour in the pork, stir fry over medium heat until there is no water, then pour in the Douchi, stir well.

Step 8: pour in the chopped green and red pepper and leek moss, stir fry over high heat.

Step 9: add refined salt in front of the pot, stir evenly, and then out of the pot.

Materials required:

Lean pork: moderate

Green and red pepper: moderate

Leek Moss: appropriate amount

Douchi: right amount

Cooking wine: moderate

Soy sauce: right amount

Refined salt: right amount

Oil: right amount

Note: 1, leek moss, green red pepper particles in the water when frying, so salt to add when the last pot.

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: medium spicy

Chinese PinYin : Chao Cang Ying Tou