Fish flavored leopard dried meat(yu xiang bao wen xiang gan )

Fish flavored leopard dried meat

Introduction:

Production steps:

Step 1: Gaochun dried half bag

Step 2: put the dried incense into the pot and deep fry the tiger skin

Step 3: cut green pepper and red pepper into diamond shaped pieces

Step 4: dried slices in rhombic shape

Step 5: heat the oil in the pan, add pickled peppers and Pixian bean paste and stir fry until fragrant

Step 6: stir fry the sliced meat, add wine to remove the fishy smell, cook it in half and set aside

Step 7: stir fry the remaining oil in the pan until fragrant and dry, and set aside

Step 8: heat the oil again and stir fry with green pepper

Step 9: add dried meat slices, stir fry with red pepper, add some fresh shellfish sauce, and take out the pot

Materials required:

Gaochun dried incense: 12 tablets

Sliced meat: 200g

Green pepper: 2

Red Hangzhou pepper: 1

Pickled peppers: Several

Pixian Douban: a large spoon

Cooking wine: moderate

Fresh shellfish sauce: right amount

Note: pickled pepper Pixian Douban Xianggan and xianbeilu are salty, so I didn't add salt

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Yu Xiang Bao Wen Xiang Gan