Homemade miscellaneous sauce(zi zhi za jiang )

Homemade miscellaneous sauce

Introduction:

"I remember when I was a child, when I was free, my mother always asked: what would you like to eat today? What do you want to do? Almost every time, mother and daughter can come up with a different way of cooking from the traditional recipe. Now that I grow up, I have no recipe. What I do is to go to the market and wait for the dishes to be ordered. Even when I wash the dishes, I suddenly change my way. Recently, I'm very busy. Fortunately, I like to eat saozi noodles, Feichang noodles, spareribs noodles when I was a child Today, we recommend an improved saozi sauce that can be used for rice dressing, noodles, steamed buns and pancake stuffing

Production steps:

Step 1: chop the fat

Step 2: chop the lean meat

Step 3: prepare star anise, Shajiang, Xiangye, Daliao, 30 Chinese prickly ash, and the two spices like lanterns

Step 4: there will be a little hot oil in the pan

Step 5: heat the oil and add star anise, anise, Shajiang and lantern. Turn the heat down and boil until the spice changes color. Add Zanthoxylum bungeanum and fragrant leaves. Remove the spice residue after the latter two change color

Step 6: turn to high heat, add fat stuffing and stir fry. Turn to low heat after the water is dry

Step 7: turn down the heat in order to produce oil, but the stuffing is not burnt. When the fat stuffing is fried with 60% oil, the meat is so small

The eighth step meat stuffing, Baijiu, white wine, side fried and pressed to fill the filling, otherwise there will be lump.

Step 9: after the water is dry, boil it over low heat for a few minutes to make the filling fully absorb the oil

Step 10: add hot red oil into Douban sauce (medium and small heat is recommended for those with poor heat control)

Step 11: add ginger and scallion to the red oil and stir until fragrant

Step 12: add salt, chicken powder, soy sauce and vinegar, and the proportion will vary according to the population

Step 13: This is a comparison with the original saozi sauce. You can add 1 spoonful of bean paste to the sauce or add chili powder after the procedure of stir frying ginger and onion. Saozi sauce is bright red. I photographed it with my mobile phone. The color is not as delicious as the food itself. I can't cope with it while cooking. I feel so embarrassed. It will smell all over the room. Hehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehehe Put it in your mouth before you clean the battlefield

Materials required:

Fat pork: 150g

Lean pork: 350g

Star anise: 2

Shajiang: 1 tablet

Large material: 1

Chinese prickly ash: 30

There are lantern like names: 2

Lao Jiang: one piece

Onion: 4

Baijiu: 1 tablespoons

Sugar: 1 tbsp

Soy sauce (Haitian gold standard soy sauce): 40g

Chicken powder: a little

Pixian soybean paste: 1 tbsp

Edible oil: 15g

Salt: a little

Note: first, two kinds of meat due to different stress, different heat, need to be chopped separately, fried separately, if you don't like fat, you can use 40% lard and 60% other oil to mix and fry lean meat stuffing, if there is no lard color, aroma, taste are difficult to achieve Oh, three, I cook all by hand, not to measure weight, I use the spoon is the most commonly used in Western Food Spoon four, rarely have leisure to share the practice , you can find that the post is more troublesome than my cooking. If you have something unclear, you can ask me directly

Production difficulty: simple

Technology: stir fry

Production time: one hour

Taste: other

Chinese PinYin : Zi Zhi Za Jiang