Gluttonous lotus root slices(chan chong ou pian )

Gluttonous lotus root slices

Introduction:

"Sour with sweet, spicy and delicious, with his wife's appetite"

Production steps:

Step 1: Smash garlic and dry red pepper in half; mix a little white vinegar, mature vinegar, sugar and water, and mix with juice; wash the lean pork and cut it into thin slices, mix with soy sauce, soy sauce, white pepper, 1 tbsp starch and 1 tbsp Shaojiu, and marinate for about 10 minutes; cut other auxiliary materials into strips or pieces; wash the lotus root slices with cold water for 2 or 3 times, then cut into small pieces with knife, and then use it again Boil in boiling water for 2 minutes, take out and soak in cold water to drain the excess water. Together with other accessories, code the tray according to the sequence shown in the figure;

Step 2: heat the pan, add appropriate amount of vegetable oil (I use non genetically modified soybean oil), heat it to 60% or 70%, add dry red pepper, and fry until discolored

Step 3: put in the marinated meat and stir fry quickly (stir fry with high heat)

Step 4: after the surface of the meat changes color, put the prepared materials in the order of the encoder, and put the carrots first

Step 5: when the carrot surface changes color, the special sweet smell of carrot comes out of the pot, and lotus root slices are put in immediately

Step 6: add the seasoning juice prepared in advance, add the remaining salt and thirteen spices, and continue to stir fry

Step 7: after adding the juice, the steam sour taste will be very big. When the sour taste drops slightly, add the remaining green pepper, celery and peanuts

Step 8: the surface of green pepper changes slightly, stir fry the fresh flavor of green pepper, add garlic, add water starch and chicken essence prepared with apple vinegar and remaining starch, thicken,

Step 9: get out of the pot and put it on the plate!

Materials required:

Lotus root slices: about half a Jin

Lean pork: about two liang

Green pepper: two

Carrot: one

Garlic: 4, 5 petals

Dry red pepper: 5, 6

Vegetable oil: right amount

Celery: small amount

Peanuts: right amount

Salt: 1 tbsp

Sugar: 4 tbsp

White vinegar: 2 teaspoons

Raw soy sauce: 1 teaspoon

Soy sauce: 1 / 2 spoon

Apple vinegar: 1 teaspoon

Shaojiu: 62 °, 1 tbsp

Thirteen spices: 1 tbsp

White pepper: 1 / 2 tsp

Starch: 4 tbsp

Chicken essence: a little

Vinegar: (aged at least 5 years) 2 tbsp

Note: 1. The celery should be blanched with water in advance, and then frozen in cold water. 2. It is better to use fresh red pepper if possible. 3. Don't use a lot of oil and meat. The whole process of frying is basically to focus on the appearance of the material, a little color can enter the next stage, don't over fry, otherwise it will lose the refreshing taste

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: hot and sour

Chinese PinYin : Chan Chong Ou Pian